Cauliflower Soup w/Lamb

This is another one of my favorite soups.  I had never tried cauliflower soup, but somehow it sounded like something I would really like.  I put together this simple recipe based on some of my other standby soup recipes.  Roasting veggies before putting them in the broth helps the over-all flavor.  Roasted cauliflower is really good on it's own, and the taste transfers to a soup very easily.  The prep time is short and the end product is satisfying and filling.

Ingredients:
1/4 pound ground lamb
1 head cauliflower, chopped
1/2 cup onion, chopped
2-3 cups broth (chicken, beef, your choice)
big bunch of parsley, chopped
sea salt
pepper
coconut oil

Chop and roast the cauliflower at 350 for 20-25 minutes.  In the meantime sweat the onions in a bit of coconut oil in a big pot.  Once the cauliflower is roasted add the broth, cauliflower, salt and pepper to the pot and bring to a boil.  Simmer for 10-15 until the cauliflower softens.  Then, blend with an immersion blender or whatever type of blender you have available.  The lamb can either be sautéed in a separate pan or boiled in the blended soup.  Either way, lamb is a terrific addition to this soup.  It would also be excellent with coconut milk as well.  I actually think the soup has a coconut-like flavor as it is.

I think I may be obsessed with soup these days.  It's my favorite nourishing and fulfilling food at any meal.