Ingredients
Scale
- 1 head cauliflower, chopped into florets
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or parsley) for garnish
Instructions
- Preheat your oven to 425°F (220°C). Spread cauliflower florets on a baking sheet and drizzle with olive oil, salt, and pepper.
- Roast cauliflower for about 25 minutes until golden brown.
- In a large pot over medium heat, sauté diced onions in olive oil until translucent. Add minced garlic and cook for an additional minute.
- Pour in vegetable broth and add roasted cauliflower; bring to a gentle boil.
- Using an immersion blender or regular blender, puree the mixture until smooth. Adjust texture according to preference.
- Stir in coconut milk and season with salt and pepper as needed. Simmer for another 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg