Ingredients
Scale
- 1 medium head cauliflower (about 2 lbs), chopped into florets
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tbsp extra virgin olive oil
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, pepper, and smoked paprika on a baking sheet. Roast for 25-30 minutes until golden brown.
- In a pot over medium heat, sauté onions in olive oil until translucent (5-7 minutes). Add garlic and cook for an additional minute.
- Add roasted cauliflower, vegetable broth, and coconut milk to the pot. Simmer for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or in batches with a regular blender.
- Taste and adjust seasoning with additional salt or pepper as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: Global
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg