Roasted Cauliflower, Garlic And Coconut Soup Recipe

Name: Roasted Cauliflower, Garlic And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400 degrees.
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
Roast for 30 minutes turning after 15 minutes.
4
Heat remaining coconut oil in a large sauce pan over medium heat.
5
Add the onion and saute until tender, about 5-7 minutes.
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
Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
8
This is rib sticking thick so you can thin if desired with additional stock.
9
Mix in the cheese, let it melt and season with a good amount of salt and pepper.
10
Plate and top with toasted coconut.
11
Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Cauliflower, Garlic And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Cauliflower, Garlic And Coconut Soup

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