Roasted Cauliflower Soup with Truffle Oil Drizzle

Dazzle your company with this sophisticated Roasted Cauliflower Soup. Before you serve your main dish, start the meal with a bowl of this light, luscious, and perfectly seasoned soup. Your dinner will feel downright elegant, if only for a moment. Of course, this recipe is free of gluten, dairy, and soy.

Try pairing with Dr. Scott’s Lemon Garlic Chicken (with White Wine Reduction).

If you make this Fully Functional® recipe and love it, save it with your favorite anti-inflammatory diet recipes!

Roasted Cauliflower Soup with Truffle Oil Drizzle

Before you serve your main dish, start the meal with a bowl of this light, luscious, and perfectly seasoned soup. Your dinner will feel downright elegant, if only for a moment. Of course, this recipe is free of gluten, dairy and soy.

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Prep Time
5 mins

Cook Time
35 mins

Total Time
40 mins

Course
Appetizer, Soups

Servings
4

Ingredients

• 1 head cauliflower separated by hand into florets
• 2 whole sweet onions halved and sliced
• 6+ cloves garlic peeled
• 1 tbsp olive oil
• 1 quart Chicken stock or broth
• 1/2 bunch flat leaf parsley chopped
• 1 tbsp truffle oil

Instructions

1. Preheat oven to 400°F.
2. Arrange florets, sweet onions, and garlic cloves on a baking sheet, drizzle with olive oil and sprinkle with sea salt, and bake for about 25-35 mins until cauliflower and garlic cloves are golden brown.
3. In a saucepan, heat chicken stock (or broth) until warm, and set to the side.
4. Once your cauliflower and garlic are finished cooking, add them to an immersion blender, pour in chicken stock, and puree until smooth.
5. If you need to reheat, add to the saucepan that you warmed your stock in, and heat on low for a couple of mins.
6. Sprinkle with parsley, and drizzle with truffle oil (can also top with gluten-free croutons).
7. Enjoy!

Keywords: anti-inflammatory diet recipes, cauliflower, roasted cauliflower soup, soup