It’s soup season! I am so in love with this new soup recipe and couldn’t wait to share it today. I’ve been playing around with the idea of a loaded cauliflower soup for a while and this version just hit the spot! I started by roasting two heads of cauliflower and a head of garlic in the oven — it makes the cauliflower really rich and nutty. All that it needed for seasoning was a bit of olive oil and a sea salt with herbs (I use this brand!). Then you pulse the roasted cauliflower and garlic in a blender with some really good chicken broth and cracked black pepper, it’s as easy as can be. This soup is unintentionally dairy-free; when I was first testing it I had planned to stir in some cream at the end to give it a richer flavor, but just taste-testing it from the blender it was already so rich and flavorful I decided it didn’t need it! To finish it off, I topped it with some crispy bacon crumbles and chives — delicious! Get the full recipe below: read more