Roasted Cauliflower and Garlic Soup
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Ingredients
-cauliflower -potatoes -onion and garlic -coconut milk -spices -olive oil -vegetable broth
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Add cauliflower florets to a baking dish. Toss with spices and oil. Add a garlic head in the middle of the pan, and bake for 30 minutes, or until golden.
step 1
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Then, heat some oil in a large dutch oven. Once hot, add onion and ginger and saute for 4-5 minutes, until fragrant.
step 2
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Next, add potatoes, vegetables broth, thyme, salt, and black pepper and bring to a boil. Cook until the potatoes are soft.
step 3
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Peel the roasted garlic, and add it to the pot, alongside the cauliflower. Simmer for 10 more minutes, until everything is really soft.
step 4
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Remove the thyme springs and blend the soup using an immersion blender or a regular blender, until creamy and smooth.
step 5
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Add coconut milk, and more salt and black pepper if needed. Serve with croutons or crispy chickpeas for crunch!
step 6
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