Roasted Cauliflower Soup


When you’ve got no options…you can always count on soup.

Whenever we’ve got vegetables lying around that are on the verge of going bad or we just don;t know what the f*uck to do with them, I’m learning that no matter what, soup is always doable.

So when we had a huge head of cauliflower that I had a sense was going to turn brown at any moment, I just decided to roast it, mix it with some broth, blend it, and voila! Soup!

1 large head cauliflower, cut into florets

3 cups vegetable broth

1 cup water

2 cups coconut milk

3/4 cup onion, chopped

4 cloves garlic, minced

3 tbsp olive oil

1/2 tsp sea salt

1/2 tsp dried thyme

1/4 tsp white pepper

  • Preheat oven to 425 degrees
  • Toss cauliflower with olive oil, onions, and garlic and spread out on a baking sheet
  • Roast at 425 degrees for 30 minutes, turning half way through
  • When they’re done, transfer to a large pot and add in remaining ingredients, EXCEPT coconut milk
  • Bring a boil, then simmer for 30 minutes
  • Transfer soup to blender and blend until creamy
  • Return to pot over medium heat, add coconut milk, and cook for 5 more minutes
  • Serve and garnish with chives




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