Roasted Garlic and Cauliflower Soup with Collagen – Custom Collagen

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Roasted Garlic and Cauliflower Soup with Collagen

 

If you’re living in the Midwest or anywhere that gets cold weather right now, you know that spring is late in coming this year. It may technically be spring but we’re still getting snow, sleet, and thirty-degree weather. Honestly, I’m sick of it. But the one good thing about winter sticking around a little longer is that I can still eat lots and lots of soup.

Soup is warm, easy to make, delicious, and you can make it at the beginning of the week and get several meals out of it. It’s the perfect meal-prep dish when spring refuses to come. And this soup is a gem! It’s a cauliflower soup which is great considering that cauliflower is one of the hip healthy foods of the moment and it really takes on a great creamy flavor when its baked and pureed like this.

Also, this soup has a whole head of roasted garlic in it which… yum. There is nothing I love more than roasted garlic and it makes this soup flavorful and complex so that, even if you don’t like cauliflower, you will love this. Not to mention that this soup is infused with Traditional Tonic Nourishing Collagen which is the perfect way to get your daily collagen supplement! Seriously, try this soup. You will be hooked.

Adapted from: Damn Delicious

Serves 6

 Ingredients:

  • 1 head roasted garlic
  • 2 heads cauliflower, cut into florets
  • 1 onion, diced
  • 1 celery stalk, diced
  • 5 cups veggie broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 4 Tbsp. olive oil
  • Salt & pepper to taste.
  • 3 scoops
  • Traditional Tonic Nourishing Collagen

Directions:

  1. Preheat oven to 425. Toss the cauliflower florets in about 2 Tbsp. of olive oil and salt and pepper.
  2. Place cauliflower in a single layer on a baking sheet and bake until tender and golden (30-35 mins).
  3. Heat 2 Tbsp. olive oil in stock pot and sauté onion and celery until tender
  4. Add vegetable broth, Traditional Tonic, and bay leaf and bring to boil.
  5. Reduce heat and simmer, covered, for 5 minutes.
  6. Stir in cauliflower and garlic. Return to boil, re-reduce heat, and simmer another 10 minutes or until cauliflower is falling apart.
  7. Puree with an immersion blender or by transferring to a blender and then back to the pot once pureed.
  8. Stir in heavy cream and season with salt and pepper as needed.