Roasted Cauliflower Soup with Pesto

By Barb Minemier, Your Healthy Truth

​Barb is a certified holistic health and nutrition coach. She can be reached at [email protected]

Roasted Cauliflower Soup with Pesto

Prep time: 30 mins • Cook time: 45 mins • Yield: 4 servings
​For the Soup:

4 teaspoons ghee
4 to 5 cups cauliflower (about 1 medium head) 2 leeks, white part only, sliced into rounds
2 stalks celery, sliced
1 to 2 cloves garlic
1 teaspoon Celtic or pink Himalayan salt
1⁄2 teaspoon freshly ground black pepper
4 cups chicken bone broth or Chicken SLIM
Collagen Broth TM
1 cup full-fat coconut milk
Pesto (directions below)

Directions:

Preheat the oven to 350°F. Trim the leaves and hard bottom core of the cauliflower. With the cauliflower sitting on its core, make vertical slices to create 1-inch-thick cauliflower steaks. Place cauli- flower on one or more sheet pans in a single layer. Add the leeks, celery, and garlic cloves around the edges, keeping the vegetables in one layer. Drizzle the ghee evenly over the vegetables. Salt and pepper. Roast for 20 to 25 minutes until the vegetables are tender and beginning to turn a golden brown.

In a stockpot over medium-high heat, add the broth, coconut milk, and the roasted vegetables. Bring to a boil and immediately reduce heat to medium-low and simmer for 10 to 15 minutes until the vegetables are fork tender.  

Puree the soup in batches. Use caution when blending hot liquids. Serve immediately with a dollop of pesto and additional pesto on the side.

For the Pesto:

2 cups basil leaves, tightly packed
1 cup baby spinach, tightly packed
2 cloves fresh garlic
1 medium avocado, peeled and pitted 2 tablespoons pine nuts
1 tablespoon freshly squeezed lemon juice 1⁄2 teaspoon Celtic or pink Himalayan salt

Directions:

Put all ingredients in food processor/blender and process until smooth, stopping a few times to scrape down the sides. Store in an airtight container in the refrigerator for up to 3 days.