Roasted Cauliflower Garlic And Coconut Soup Recipes

ROASTED CAULIFLOWER AND GARLIC SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
• In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
• In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
• Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP

Steps:

• Preheat oven to 400 degrees.
• Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
• Roast for 30 minutes turning after 15 minutes.
• Heat remaining coconut oil in a large sauce pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
• This is rib sticking thick so you can thin if desired with additional stock.
• Mix in the cheese, let it melt and season with a good amount of salt and pepper.
• Plate and top with toasted coconut.
• Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.