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Roasted Cauliflower Soup with Master Salt


2 lbs. cauliflower, cut into florets (two heads)

1 red onion, diced

3 tablespoons Olive Oil

3 tablespoons Master Salt Seasoning, divided

4 cups chicken or vegetable broth

1 tablespoon lemon juice

Optional: Parsley for garnish, if desired


Step 1

Preheat oven to 400°F.

Step 2

Combine olive oil, chopped cauliflower and 2 tablespoons Master Salt Seasoning..

Step 3

Spread evenly on baking sheet and roast for about 30 minutes or until cauliflower is tender and lightly browned.

Step 4

In large pot, sauté chopped onion until tender. Add roasted cauliflower, reserving about 6 beautifully browned pieces for garnish and broth.

Step 5

Bring to a simmer and cook for about 20 minutes.

Step 6

With an immersion blender (or using blender in a few batches) puree soup until smooth.

Step 7

Garnish with the small florets and chopped parsley if desired.

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