- 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
- 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
- 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.
- Bake in preheated oven for about 30-35 minutes or until cauliflower edges are brown.
- 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.
- 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.
- Serve warm garnished with nuts/seeds (if desired) and enjoy!
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