Roasted Cauliflower Soup

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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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