Ingredients

The following ingredients have 4 Servings
  • 1 head of cauliflower, cut into florets
  • 1 tbsp olive oil
  • 1/4 of a red onion
  • 2 cloves of garlic (still in their skins)
  • 2 1/2 cups chicken broth, divided
  • 1 1/4 cup light coconut milk + more as garnish
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon freshly grated turmeric or 2 teaspoons dried turmeric
  • Juice from 1 lime
  • Cilantro, as garnish
  • Sliced green onions, as garnish
  • 1/4 cup sliced almonds, lightly toasted, as garnish

Instruction

  • Preheat oven to 400 degrees F. On a parchment-lined baking sheet, toss together the cauliflower, red onion and garlic cloves with the olive oil. Transfer to the oven to roast for 30 minutes to 35 minutes, until the cauliflower has softened and browned, slightly. Carefully push the garlic out of its shell (it’ll be super soft). To a blender, add 1 1/2 cups chicken broth, cauliflower, red onion and garlic. Blend until very smooth, about 2 to 3 minutes, scraping the sides as needed. 
  • Pour the cauliflower mixture in a medium pot and add the coconut milk and the remaining 1 cup of chicken broth. Turn the heat to medium and stir, bringing the soup to a simmer. Add the coriander, ginger, salt, pepper and turmeric. Allow to simmer on medium-low for about 10 minutes, until all the flavors merry. Give it one last taste and adjust the salt according to your liking. Stir in the lime juice and then divide amongst bowls. 
  • Garnish with a drizzle of coconut milk, cilantro, green onions and sliced almonds. This soup is awesome to make at the beginning of the week and then heat up whenever you like. Stays good in the fridge for up to 5 days.