Cooked - Creamy Roasted Rutabaga Soup

2 small/medium onions (coarsely sliced into strips)

3 cloves of garlic (peeled and left whole)

1 rutabaga (peeled and cut into 1-inch sticks)

½ large head of cauliflower (coarsely chopped)

4 tbsp olive oil or melted butter (I like to use a combination of both olive oil and butter for the flavor)

1 ½ tsp sea salt

1 ½ quarts bone broth (depending on how thick you want the soup)

¼ cup coconut milk (if you tolerate dairy, cream or milk works too)

Sea salt and pepper to taste

Pre-heat the oven to 425 degrees
While the oven heats, chop the vegetables for roasting.
Toss the onions, garlic, rutabaga, and cauliflower on a large sheet pan with the olive oil and sea salt. Roast at 425 degrees for 45 minutes, until the veggies are soft.
Blend the roasted veggies in a high speed blender with the bone broth and coconut milk until smooth. If you do not have a high speed blender, you can pour the veggies and broth into a large soup pot and blend with and immersion blender.
Season the soup with sea salt and pepper to taste. I like cracked black pepper to garnish, or a drizzle of olive oil.

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m