Roasted Garlic Cauliflower Soup

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Roasted Garlic Cauliflower Soup
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Roasted Garlic Cauliflower Soup

Ingredients

  • 1 large or 2 small head(s) of cauliflower, broken up into florets (about 8 cups)
  • 1 medium onion or 1 large leek, chopped (about 2 cups)
  • 1 garlic bulb (10-15 cloves)
  • 4 cups vegetable or chicken broth
  • 1 can full-fat coconut milk
  • ¼ teaspoon pink Himalayan or sea salt
  • 1 Tablespoon curry powder
  • ¼ teaspoon cayenne pepper
  • 3 Tablespoons olive or avocado oil
  • Juice of ½ lemon

    Variations:

  • Substitute 1 of the small cauliflower heads with 1 cooked potato or other root vegetable
  • Add in additional cooked veggies (e.g., broccoli, carrots, celery, etc.) and don’t blend
  • For less fat, substitute an additional cup of broth/water for the coconut milk
  • Substitute ¼ teaspoon nutmeg or 1 tablespoon turmeric for the curry powder
  • Garnish soup with roasted pumpkin/sunflower seeds/almonds

Instructions

  1. Preheat oven to 400F. In a large bowl, toss cauliflower pieces with olive/avocado oil, garlic, and onion/leek. Spread out on a baking sheet lined with parchment paper or lightly oiled and sprinkle with salt.
  2. Bake in preheated oven for about 30-35 minutes or until cauliflower edges are brown.
  3. Transfer roasted veggies to a large pot, add in vegetable/chicken broth, curry powder, and cayenne pepper. Bring to a boil. Reduce heat and let simmer for about 10-20 minutes until cauliflower has softened. Add in a little bit of filtered water to cover the cauliflower if needed.
  4. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, adding in the coconut milk. When ready to serve, add the lemon juice.
  5. Serve warm garnished with nuts/seeds (if desired) and enjoy!

Notes

Makes 4 bowls of soup. Per bowl (based on using leek, vegetable broth, & avocado oil):

Calories: 386 | Total Fat: 30 g | Total Carbohydrate: 27 g | Dietary Fiber: 6 g | Protein: 7 g

https://organixx.com/roasted-garlic-cauliflower-soup-recipe/

Ingredient Highlights

Avocado oil supports heart and eye health and neutralizes free radicals that can contribute to heart disease and diabetes. 

Cauliflower is a healthy cruciferous vegetable that’s high in fiber. It’s loaded with nutrients including vitamins C, K, and B6, and potassium. 

The high beta-carotene content of cayenne pepper has been found to increase immunity and help reduce symptoms in asthma.

Coconut milk is made from the flesh of mature coconuts and is naturally sweet and creamy. It contains lauric acid, which has antimicrobial and anticancer properties and can help fortify immune function. 

There are over 300 varieties of garlic grown around the world. It is considered both a vegetable and an herb and is clinically proven to support the immune system.

Leeks are an excellent source of several nutrients, including vitamin C, calcium, and vitamin K. A single leek contains 46% of the RDA for vitamin K and 14% of the RDA for vitamin C. 

Enzymes in fresh lemon juice accelerate the digestive process. Even though lemon juice is acidic, it actually has an alkalizing effect on the body.


Organixx Enzyme 17 contains a whopping FIVE kinds of powerful protease enzymes in combination with one of the most advanced enzyme blends on the planet. It’s scientifically designed to help your body break down and process nutrients for better absorption, digestion, and overall health.

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Reader Interactions

Comments

  1. I had everything on hand to make this soup in the original format (no substitutions). It was delicious and quite hearty. I agree that the squeeze of lemon on top is the perfect finishing touch as were a sprinkle of lightly toasted sunflower seeds. Will be making it again. Thanks Katrina!!

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