- 1 head of cauliflower
- 1 clove of garlic
- half an onion, diced
- 1 tsp. of cumin
- 1 tsp. of smoked paprika
- 2 tbs. of olive oil
- 2 cups of chicken bone broth (or any kind of broth to make stock!)
- 3 tbs. of butter
- 1/4 cup of greek yogurt
1. Preheat oven to 375, and season your cauliflower with cumin + smoked paprika and drizzle on olive oil. Place on a baking sheet, and roast for 25 minutes.
2. Warm more olive oil in a soup pot and cook onions for about 5 minutes, then add in your garlic, roasted cauliflower florets, and broth. Simmer over medium heat for about 15 minutes, then slowly puree in a blender in batches until smooth. If you try to do it all at once, the heat from the soup will become too pressurized with the blender lid on and will push the lid out when you turn it on, so be sure to do it in batches.
3. Return the soup to the pan, and stir in greek yogurt. Pour into bowls and enjoy!