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.

YIELDS
4 Servings

Method

Preheat the oven to 180°C
In a roasting tray, toss the onion, leeks, cauliflower, and garlic in the melted coconut oil.
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.
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.
If the soup cools too much during blending, reheat gently.