Roasted Garlic Cauliflower Soup | Organixx Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and can be used for a lighter soup.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Break up one large or two small cauliflower heads into florets (about 8 to 10 cups).

Place cauliflower into a large mixing bowl.

Chop one medium onion or one large leek (about 2 cups) and add to the bowl.

Add whole cloves from one garlic bulb (10 to 15 cloves) to the bowl.

Add 3 tablespoons of olive oil or avocado oil to the bowl and stir to coat the vegetables.

Line a baking sheet with parchment paper or brush it with olive or avocado oil.

Spread out the cauliflower, onion, and garlic on the baking sheet and sprinkle with 1/4 teaspoon of salt.

Roast in a preheated oven at 400 degrees Fahrenheit for 30 to 40 minutes, stirring halfway through until the cauliflower is brown on the edges.

Transfer the roasted vegetables into a large pot.

Add 4 cups of vegetable or chicken broth to the pot.

Add 1 tablespoon of curry powder and 1/4 teaspoon of cayenne pepper to the pot.

Bring the mixture to a boil, then reduce the heat to a simmer.

Simmer for 10 to 15 minutes until the cauliflower is super soft, adding filtered water if needed to cover the cauliflower.

Blend the soup using an immersion blender or a regular blender in batches, letting it cool slightly if using a regular blender.

If the soup is too thick to blend, add some full fat coconut milk to each batch as needed.

Taste the soup and add fresh lemon juice on top before serving.

For added crunch, top with toasted sunflower seeds or sliced almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary