Roasted Cauliflower Soup
A creamy and delicious soup full of cauliflower soup. Gluten-free, dairy, and vegan-friendly.
Servings 4 servings
Ingredients
- 1 head of cauliflower rinsed and chopped.
- 2-3 cloves of garlic minced.
- 1 tsp ground turmeric
- 3 tablespoons olive oil
- 1/2 cup chopped carrots
- 1 onion chopped finely
- 4 cups chicken broth or veggie broth
- 1 bay leaf
- 1 teaspoon finely chopped cilantro
- 1 can full-fat coconut milk
Instructions
- 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.