Creamy Cauliflower Soup Ingredients
2 medium heads of cauliflower, chopped into florets
3 cups of cooked/canned chickpeas
5 cloves of garlic, whole
1 cook onion, sliced
5 medium size potatoes, cubed
3 tbsp extra virgin olive oil or virgin coconut oil
1 tsp black pepper
1.5 tsp salt
1.5 tsp paprika
1/4 tsp cayenne, optional
1.5 tsp ground cumin
4 cups of vegetable broth
4 cups of coconut milk, fresh or canned full fat
1 spring fresh rosemary, finely chopped
juice of 1 lemon
Optional garnish: fresh chives, pumpkin seeds, sesame seeds, sauerkraut, coconut milk, roasted veggies, chickpeas, paprika.
Preheat oven to 400.
In a large bowl, combine cauliflower florets, cubed potatoes, garlic cloves, onion and chickpeas.
Add 3 tbsp of extra virgin olive oil and all spices. Mix thoroughly.
Place on a large baking sheet or glass pyrex dish and roast until potatoes and cauliflower are soft (about 50 minutes), stirring halfway.
Add roasted veggies into a pot with vegetable broth and coconut milk. You may choose to keep a small amount to the side to garnish your soup before serving.
Use a hand immersion blender or regular blender to puree into a soup. Add more liquid, or hot water as necessary to reach your desired consistency.
Return to pot if using a regular blender, add in rosemary and lemon juice. Allow flavours to simmer on low for 15 minutes, stirring often to avoid burning. Add more salt and pepper as necessary.
Garnish with fresh chives, pumpkin seeds, saurkraut and drizzle of coconut milk.