I was quite surprised at how delicious this Roasted Cauliflower Coconut Soup turned out. There are limited flavors in this recipe.
Cauliflower itself doesn’t have a ton of flavor, but adding the spices, and browning the cauliflower along with the coconut milk, really produces a delicious soup I am sure you are going to love. It is creamy without cream and hearty without an animal protein.
Great source of fiber, potassium, healthy fat, vitamin c and vitamin k.
This soup is nutritious and is whole 30, paleo, gluten free, and vegan friendly.
Eat More Plants.
My New Years Resolution, eat more plants. If there is a common thread on how to be healthy, it is eat more plants.
If you want to live longer, if you want to combat stress, if you want to sleep better, then eat more plants.
Plants don’t just mean vegetables and fruits. Herbs, nuts, seeds and beans are plants.
I just returned from London.
My first time visiting Lovely England.
London was beautiful, the people kind and friendly, the shopping incredible.
I had high tea at Kensington Palace, where I learned the Queen prefers Earl Grey, saw the path that Kate and Phillip walk their kiddos to school.
On a walk through Kensington Gardens we found out that there is a place where escaped parakeets hang out and you can feed them by hand.
I actually drank a lot of tea while in England. However, I dd not eat a lot of veggies. I ate proper fish and chips, some lovely sushi, Indian and some so-so Italian.
When I got home I was all about some crisp veggies.
Why you will love this soup.
This is a simple soup to prepare. Roasting the Cauliflower with some onion, garlic and herbs is the perfect base of flavor to start the soup.
A can of Coconut milk and vegetable broth are the remaining ingredients.
Health Benefits of Roasted Cauliflower and Coconut Soup.
This soup offers you a healthy dose of fiber, Vitamin C, Vitamin K and Potassium and can help boost your immune system.
Looking for other healthy soup recipes? Click (here)
Roasted Cauliflower and Coconut Soup
- 1 head of cauliflower cut in half
- 1 medium yellow onion peeled and cut into large chunks
- 3 garlic cloves unpeeled
- 2 tablespoons of extra virgin olive oil divided
- 1 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon ground coriander
- 1/4 teaspoon ground black pepper
- Pinch of kosher salt
- 1 can lite coconut milk
- 2 1/2 cups of vegetable stock you can use chicken stock for non vegans
- Fresh Cilantro Leaves torn
- Sprinkle of red pepper flakes
- Drizzle of olive oil
Preheat oven to 350°
Take one half of cauliflower head and break into florets.
Place florets, any leaves from cauliflower, onion and garlic cloves in a medium bowl.
Drizzle with 1 generous tablespoon of olive oil and toss to coat.
Pour ingredients into baking pan.
Sprinkle cinnamon, allspice, coriander, black pepper and salt over top.
Place into oven on medium rack and cook for 25 minutes.
Meanwhile take the second half of cauliflower head and break into very small florets. Place in bowl you used earlier and drizzle with remaining 1 tablespoon of olive oil. Set aside.
When vegetables are done remove from oven and add to medium saucepan along with coconut milk and vegetable broth.
Set pan over medium-high heat and bring to a very slow boil. About 5 minutes.
At the same time bring oven temperature up to 400°.
Add small florets to the same baking pan you used previously and place in oven on top rack, cooking until starts to become golden brown. About 15 minutes.
Once coconut milk mix is at a slow boil, lower temperature to a simmer and cook for 5 minutes.
Remove pan from heat and let cool a few minutes.
Add coconut milk mix to a blender or use a hand blender and purée until creamy.
Pour soup into bowl, add small cooked florets.
Top with fresh cilantro leaves, red pepper flakes and a drizzle of olive oil.