Roasted Cauliflower Coconut And Lime Soup Food

ROASTED CAULIFLOWER SOUP WITH COCONUT AND TURMERIC

Steps:

• Preheat the oven to 425°F (218°C). Line a sheet pan with parchment paper. In a large mixing bowl, toss the cauliflower florets with 2 tablespoons extra virgin olive oil, ½ teaspoon ground turmeric, ½ teaspoon Diamond Crystal kosher salt, and freshly ground black pepper. Roast for 20 to 25 minutes, flipping the florets halfway through, or until tender and caramelized.
• Meanwhile in a large soup pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, remaining ¼ teaspoon turmeric, and a pinch of salt, and sauté, stirring occasionally, for 3 to 4 minutes or until softened and slightly translucent. Add the garlic, carrots, and celery, and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are lightly caramelized. Add the Thai chili paste and stir until the vegetables are evenly coated. Pour in ¾ cup (180 mL) chicken broth, scraping the bottom of the pan to loosen any caramelized bits, and continue to cook until the liquid is reduced by half. Add the remaining chicken broth, grated ginger, and the roasted cauliflower to the pot. Bring to a boil, reduce to heat to a low and simmer the soup for 10 to 15 minutes, or until the vegetables are very tender.
• Carefully transfer the soup in batches to a high-powered blender, such as a Vitamix, and puree until smooth - adding additional broth if necessary. Transfer the soup back to the soup pot, place over low heat, and whisk in the coconut milk. Stir in the lime juice and season to taste with salt and pepper.
• Serve hot and garnish with cilantro as desired.

COCONUT CURRIED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

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.