Cauliflower onion soup
This rich and creamy soup is simple to prepare and tastes out of this world. The caramelized onions really give it some substance - the perfect end to a cold winter day. Feel free to omit chickpeas if serving as a side dish.
1 head cauliflower, cut into florets
3 large parsnips, cut into slices
2 tablespoons + 1 tsp coconut oil, warmed
2 cloves garlic, minced
7 cups vegetable broth
Truffle oil, optional
1/2 cup coconut milk
1 large onion
1 can Eden brand chickpeas, rinsed and drained
Celtic sea salt
Freshly-ground black pepper
Preheat oven to 450°F. Toss the cauliflower and parsnips in the coconut oil, and sprinkle with minced garlic. Spread in single layer on a sheet pan. Roast for 20-25 minutes, until the tips begin to turn brown.
On the stovetop, caramelize the onion. Slice into thin strips, and sauté over low heat with 1 teaspoon coconut oil and pinch of Celtic salt. Stir every few minutes, until onions begin to brown.
Place cauliflower, parsnips, 6 cups broth, coconut milk in a high-speed blender, adding Celtic salt and pepper to taste. Blend until smooth, adding broth until desired consistency is reached. Transfer to medium soup pot and add chickpeas to warm through.
When ready to serve, ladle into bowls and garnish with onions, black pepper and a drizzle of truffle oil.