A creamy and delicious soup full of cauliflower soup. Gluten-free, dairy, and vegan-friendly.
Diet Gluten Free, Low Lactose, Vegan
Keyword cauliflower, gluten-free, soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
1head of cauliflowerrinsed and chopped.
4cupschicken broth or veggie broth
1teaspoonfinely chopped cilantro
1canfull-fat coconut milk
Mix the chopped cauliflower with the minced garlic, 2 tablespoons of olive oil, and a shake of salt & pepper and put it on a cookie sheet. Drizzle olive oil on it and place it into a pre-heated 450 degree oven for about 20 minutes. Be sure to stir it once or twice so it doesn't get black and nasty on the bottom.
Add the 1 tablespoon of olive oil into your med/large soup pot. Add the onions and carrots and cook them up until nice and golden. About 5 minutes.
Add the chicken broth, roasted cauliflower, herbs, and water to the onions. Simmer on low for about 10 minutes or the cauliflower is very tender.
Stir in the coconut milk and heat.
Use a blender or immersion blender to puree the soup. We sometimes skip this and eat it in broth form. It's still delicious!
Serve with a squeeze of lime juice and sprinkle of fresh cilantro.