Roasted Cauliflower and Garlic Soup


-cauliflower -potatoes -onion and garlic -coconut milk -spices -olive oil -vegetable broth

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

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

Next, add potatoes, vegetables broth, thyme, salt, and black pepper and bring to a boil. Cook until the potatoes are soft.

step 3

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

Remove the thyme springs and blend the soup using an immersion blender or a regular blender, until creamy and smooth.

step 5

Add coconut milk, and more salt and black pepper if needed. Serve with croutons or crispy chickpeas for crunch!

step 6