YIELD: 4 to 6 servings | PREP TIME: 15 minutes | STOVETOP: about 45 minutes
• 1 head cauliflower (about 2 pounds), cut into thick slices (no need to core it)
• 1 large onion, cut into thick slices
• 2 tablespoons melted ghee or avocado oil
• 3 tablespoons pine nuts
• 1 quart Chicken Broth (here ), plus more if needed
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh lime juice
• Grated zest of 1 lime
01 Preheat the oven to 450°F.
02 On a rimmed baking sheet, toss the cauliflower and onion with the melted ghee. Roast for 30 to 35 minutes, until caramelized, turning the vegetables halfway through cooking.
03 While the veggies are roasting, toast the pine nuts in a small dry skillet over medium-low heat for 3 to 5 minutes, stirring often. They will start to release their oils and then start to brown. When they start to brown, remove them from the pan and set aside.
04 Transfer the roasted vegetables to a large pot and add just enough broth to cover the vegetables. Pour a small amount of broth onto the roasting pan and scrape with a spatula to release any stuck-on bits. Add that liquid to the pot as well. Bring to a simmer and cook for 10 to 15 minutes, until the cauliflower is very soft.
05 Puree the soup in batches in a blender or use an immersion blender. Add more broth as needed to obtain the desired consistency.
06 Add the salt and pepper, then taste for seasoning, adding more if desired.
07 Before serving, add the lime juice and garnish with the lime zest and toasted pine nuts.
AIP Modification: Use avocado oil instead of ghee and omit the pine nuts and black pepper.
Nut-Free Modification: Omit the pine nuts.
