Roasted Cauliflower Soup

Serves: 4

Prep: 15 min.

Cook: 1h.

Ingredients

• 2 heads of cauliflower, cut into florets;
• 3 garliccloves, minced;
• 2 shallots, minced;
• 3 cups chicken stock;
• 1 cup water;
• 1 bay leaf;
• 1 tsp. dried thyme;
• 2 cups full-fat coconut milk;
• 1 tbsp. olive oil or ghee;
• Fresh parsley for garnishing;
• Sea salt and black pepper to taste;

 

Preparation

1. Preheat your oven to 425 F.
2. In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
3. Spread the cauliflower mixture on a roasting pan.
4. Place the roasting pan in the oven and roast  for 30 minutes.
5. Transfer the cauliflower to a large saucepan and add the chicken stock and water.
6. Add the thyme and the bay leaf, and bring to a boil over a medium-high heat.
7. Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
8. Remove the bay leaf.
9. Puree the soup using an immersion blender or a blender.
10. Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
11. Top each bowl with fresh parsley. Serve warm.