Roasted cauliflower soup
- 2 heads of cauliflower
- 3 garlic cloves
- 1 small onion
- 1 tsp cumin
- 1 tbsp melted coconut oil
- 3 ½ cups vegetable stock
- 440 mls coconut cream
- Salt and pepper to taste
- Preheat the oven to 220 degrees Celsius.
- Finely chop the onion and place in a large mixing bowl.
- Cut the cauliflower into florets and add to the bowl.
- Crush the garlic over the cauliflower.
- Add the coconut oil and cumin to the cauliflower and mix well.
- Place the cauliflower onto a lined tray and roast for 30 minutes or until the cauliflower is tender. You can test this with a skewer.
- Remove the cauliflower from the oven and place it into a stock pot.
- Pour in the vegetable stock and bring to the boil. Put on a lid and then reduce to a simmer for 30 minutes.
- Puree the soup using an either a stick blender or a food processor.
- Pour the soup back into the stock pot, add coconut cream and salt and pepper. On a low heat, warm the soup to a temperature ready for serving.
Recipe by Planning With Kids at https://planningwithkids.com/2016/09/11/roasted-cauliflower-soup/
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