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    You are in: Home / Recipes / Roasted Cauliflower, Garlic and Coconut Soup Recipe
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    Roasted Cauliflower, Garlic and Coconut Soup

    Roasted Cauliflower, Garlic  and Coconut Soup. Photo by Rita~

    1/1 Photo of Roasted Cauliflower, Garlic and Coconut Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Rita~'s Note:

    Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.

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    Ingredients:

    Servings:

    Units: US | Metric

    Garnish

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
    3. 3
      Roast for 30 minutes turning after 15 minutes.
    4. 4
      Heat remaining coconut oil in a large sauce pan over medium heat.
    5. 5
      Add the onion and saute until tender, about 5-7 minutes.
    6. 6
      Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
    7. 7
      Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
    8. 8
      This is rib sticking thick so you can thin if desired with additional stock.
    9. 9
      Mix in the cheese, let it melt and season with a good amount of salt and pepper.
    10. 10
      Plate and top with toasted coconut.
    11. 11
      Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

    Ratings & Reviews:

    • on September 15, 2013

      55

      This is a great soup! I used three cups of broth and one can of coconut milk and the thickness was perfect for me. I think the 1.5 quarts called for I the recipe would have made it too thin. That being said, I loved the rich and creamy flavor. Super easy to make too!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2013

      45

      With 1-1/2 quarts of stock and 2 cups of coconut milk to only 1 head of cauliflower, the soup did not turn out anywhere close to the thickness shown in the picture, but the flavors are very complex and bold. I think I will enjoy this recipe, but next time I will use 2 heads of cauliflower to get that thick creamy texture. As an appetizer or beginning course, it is a great soup, but maybe not hearty enough for a stand-alone unless it is made a bit thicker.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2013

      45

      Thanks Rita. this was a very nice soup

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Cauliflower, Garlic and Coconut Soup

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 67.3
     
    Calories from Fat 33
    50%
    Total Fat 3.7 g
    5%
    Saturated Fat 3.0 g
    15%
    Cholesterol 0.0 mg
    0%
    Sodium 178.0 mg
    7%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.6 g
    10%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    vegetable stock

    light coconut milk

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