Roasted Cauliflower and Cheddar Soup

This soup is perfect for a chilly winter lunch. Serve it with a buttery Banting roll or some carb-free toast.

Yields4 Servings
 1 medium onion (peeled and quartered)
 2 medium leeks (washed and roughly chopped)
 400 g cauliflower (broken into florets)
 6 cloves garlic
 3 tbsp coconut oil (melted)
 200 g grated cheddar
 4 cups chicken stock
1

Preheat the oven to 180°C

2

In a roasting tray, toss the onion, leeks, cauliflower, and garlic in the melted coconut oil.

3

Season with salt and pepper and roast until soft. Give it a toss every now and then while it’s roasting. This should take about 45
minutes.

4

Scrape the ingredients into a bowl and add the chicken stock and cheese. Blend until smooth. Add a little extra seasoning if you
need to.

5

If the soup cools too much during blending, reheat gently.

Ingredients

 1 medium onion (peeled and quartered)
 2 medium leeks (washed and roughly chopped)
 400 g cauliflower (broken into florets)
 6 cloves garlic
 3 tbsp coconut oil (melted)
 200 g grated cheddar
 4 cups chicken stock

Directions

1

Preheat the oven to 180°C

2

In a roasting tray, toss the onion, leeks, cauliflower, and garlic in the melted coconut oil.

3

Season with salt and pepper and roast until soft. Give it a toss every now and then while it’s roasting. This should take about 45
minutes.

4

Scrape the ingredients into a bowl and add the chicken stock and cheese. Blend until smooth. Add a little extra seasoning if you
need to.

5

If the soup cools too much during blending, reheat gently.

Roasted Cauliflower and Cheddar Soup