Ingredients
Scale
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened coconut milk
- 1 tsp salt (to taste)
- ½ tsp black pepper (to taste)
- ½ tsp ground cumin or curry powder (optional)
Instructions
- Preheat your oven to 425°F (220°C). Arrange the cauliflower florets on a baking sheet and drizzle with olive oil, salt, pepper, and spices. Toss to coat evenly.
- Roast the cauliflower for 25-30 minutes until tender and golden brown.
- In a large pot over medium heat, sauté the chopped onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for another 1-2 minutes.
- Stir in the roasted cauliflower and vegetable broth; bring to a gentle simmer for about 10 minutes.
- Use an immersion blender to purée the soup until smooth. Stir in coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg