Roasted Cauliflower, Garlic and Coconut Soup

Recipe by Rita1652
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement