No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
For the Soup:
1 medium head of cauliflower, chopped into separated florets
2 medium yukon gold potatoes, cubed
1 sprig of fresh rosemary, broken up into small sprigs
2 teaspoon coconut oil
Himalayan salt and freshly ground pepper
4+ cups vegetable broth
For the Caramelized Onions:
2 medium to large yellow onions, thinly sliced
2 teaspoons honey
Preheat the oven to 400 degrees F.
Remove the core & chop cauliflower into florets. Chop the potatoes into cubes & toss these two together with a bit of coconut oil, garlic powder, salt & pepper, adding everything into a large (9 x 13) glass baking dish. Put into the heated oven for approximately 1 hour. Toss them around and reposition about half way through cooking.
Place the sliced onions into a medium saucepan - slowly cook until the onions begin to brown, This will take about 20 - 30 minutes. If they begin to stick, add a little water and keep mivng them around in the pan so they don't burn. Add a little bit of salt and a drizzle of honey in the last 5 - 10 minutes of cooking.
Remove the vegetables from the oven and put into the pot with the onions and add the vegetable broth. Use an immersion blender to puree everything together, or add to your blender in batches. Purée until smooth and continue cooking until thoroughly heated, adding more vegetable broth or water as needed to reach the desired consistency. Taste and add more salt or pepper if needed. I topped my husband's soup with sriracha sauce because he likes it spicy. I liked mine without!