Simple, delicious, real food.
2 tablespoons olive oil
½ yellow onion, cut into 2 inch slices
3 garlic cloves, minced
1 28-ounce can whole peeled tomatoes with basil
1 ½ cups water or low sodium chicken stock
Kosher salt and freshly ground black pepper to taste
2 Strong Roots Cauliflower Hash Browns
method (tick as you go)
Preheat the oven to 200C.
In a large pot on medium heat, add the olive oil. Add onions and sauté until translucent, about 2-4 minutes. Add the garlic, tomatoes and water. Bring liquid to a simmer and heat uncovered for 30-40 minutes. Make sure to stir occasionally and taste to adjust for salt and pepper if needed.
While the soup is simmering, cook the cauliflower hash browns. Place cauliflower hash browns on a sheet tray and into the oven and cook 15-17 minutes, flipping once halfway through. Remove sheet tray from oven.
Using an immersion blender, blend until smooth. You can also do this in batches in a regular blender, as well. Taste and if necessary adjust with salt and pepper.
Serve the soup with the cauliflower hash browns and enjoy!