Creamy Cauliflower Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 2 pounds cauliflower (about 1 large head), chopped into bite-sized pieces.
  • 3 tablespoons olive oil
  • 2 cups of water
  • 1 (15-ounce) can coconut milk
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • kosher salt and fresh ground pepper to taste
Instructions
  1. Preheat oven to 375°F. Place ½ of the cauliflower on a rimmed baking sheet. Drizzle with the oil, spread into an even layer, season with salt and pepper. Roast until just golden, 20 to 25 minutes. Meanwhile, start the soup.
  2. Place the remaining cauliflower in a (4-quart) pot. Add the water, coconut milk, turmeric, ginger, and garlic powder, season with salt and pepper; stir to combine; and bring to a simmer over medium-high heat. Cover and simmer, reducing the heat as needed, until the cauliflower is tender, about 20 minutes.
  3. At this point, the roasted cauliflower should be done. Reserve what you'd like to keep crisp for topping the soup, then add the remaining roasted cauliflower to the pot. Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.) Top with the reserved roasted cauliflower and serve.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/creamy-cauliflower-soup/