Turmeric Coconut Cauliflower Soup
Frozen Ontario Garlic is fresher than fresh adding a deep, savoury flavour to this soup.
Ingredients:
- 1 Head Cauliflower - about 2 lbs
- 3 Garlic Cloves (Fresh or Frozen) - Minced
- 1tbsp Ginger - freshly grated
- Juice of 1/2 lemon -
- 1 Shallot or Medium Onion - Chopped
- 1 Cup of Coconut milk, unsweetened -
- 4 Cups of water or vegetable broth -
- 1/4 tsp Cayenne Powder -
- 1 tsp Kosher Salt -
- 1 tbsp Tumeric Powder -
- 1 1/3 Tbsp Roasted Garlic Oil - (Olive oil optional)
- 1/2 Tbsp Honey -
- Optional Condiments: - White Miso Paste, Coconut Flakes, Cumin Powder, Fresh Chopped Herbs
Instructions:
- Heat oven to 450°. Cut cauliflower into florets.
- Toss the florets (save a few for garnish) and the minced garlic cloves (If using frozen cloves, mince while still frozen. NO thawing required) with the salt and 1 tablespoon of the Roasted Garlic oil on a sheet pan.
- Roast for 30 minutes until golden and starting to blacken in some places.
- Meanwhile, heat the additional teaspoon of oil in a soup pot and cook the shallot or onion until translucent and fragrant but not brown.
- Add in the coconut milk, water or broth, turmeric, cumin, cayenne, honey, ginger, and lemon juice (if you have them). Stir to combine and then dissolve the miso in about one ladle of the broth and add it back in along with the roasted cauliflower (reserve a few pieces for garnish). Simmer for about 10 minutes to meld the flavors.
- Puree in a blender, adding additional water or broth to reach your desired consistency if it's too thick.
- Return to a clean pot, season to taste with salt, lemon, and honey if desired. Serve with optional garnishes such as fresh herbs, toasted coconut flakes, chopped nuts, a drizzle of coconut cream, and a few reserved pieces of roasted cauliflower.
