Roasted Cauliflower, Garlic and Coconut Soup
- Reviews 3
Ready In: 1 hr 30 mins
Serves: 8
Ingredients
- 2 tablespoons coconut oil, divided
- 1 large head fresh cauliflower, cut in to florets
- 10 -16 garlic cloves, yes you read that right
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, to taste
- 1 medium onion, diced
- 1 teaspoon fresh thyme
- 1 1⁄2 quarts vegetable stock or 1 1⁄2 quarts chicken stock
- 1⁄4 teaspoon fresh grated nutmeg
- 1 -3 teaspoon curry powder (optional)
- 1⁄2 teaspoon ground cumin (optional)
- 2 cups organic light coconut milk
- 1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
- 1⁄4 teaspoon hot pepper flakes, adjust to taste
Garnish
- flaked coconut, toasted
Directions
- Preheat oven to 400 degrees.
- Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
- Roast for 30 minutes turning after 15 minutes.
- Heat remaining coconut oil in a large sauce pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
- Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
- This is rib sticking thick so you can thin if desired with additional stock.
- Mix in the cheese, let it melt and season with a good amount of salt and pepper.
- Plate and top with toasted coconut.
- Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.
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