Roasted cauliflower soup
 
 
Author::
Recipe type: Soup
Ingredients:
  • 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
Method:
  1. Preheat the oven to 220 degrees Celsius.
  2. Finely chop the onion and place in a large mixing bowl.
  3. Cut the cauliflower into florets and add to the bowl.
  4. Crush the garlic over the cauliflower.
  5. Add the coconut oil and cumin to the cauliflower and mix well.
  6. 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.
  7. Remove the cauliflower from the oven and place it into a stock pot.
  8. Pour in the vegetable stock and bring to the boil. Put on a lid and then reduce to a simmer for 30 minutes.
  9. Puree the soup using an either a stick blender or a food processor.
  10. 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/