Paleo Soups & Stews Review + 30 Cloves of Garlic Soup Recipe
  • 2 heads cauliflower (about 3 pounds total), cut into florets
  • cloves from 2 heads of garlic, unpeeled
  • 3 tablespoons melted ghee or avocado oil
  • 6 cups chicken broth (recipe found in the cookbook)
  • 1 teaspoon salt
  • sliced fresh chives, for garnish (optional)
  1. Preheat oven to 425.
  2. Toss the cauliflower and garlic with the ghee and place on a rimmed baking sheet. Roast for 30 to 35 minutes, stirring once, until the cauliflower is browned and the garlic is soft.
  3. When veggies are cool enough to handle, squeeze the garlic out of their papery peels into a blender. Add the cauliflower, broth, and salt and puree until smooth, in batches if necessary.
  4. Transfer the soup to a large pot and place over medium heat until warmed through, about 5 minutes. Serve garnished with chives, if desired.
Recipe by Anya's Eats at