Roasted Cauliflower, Garlic and Coconut Soup
Cauliflower is a versatile vegetable that is rich in vitamins and minerals. It is a great source of vitamin C, vitamin K, and folate.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Ingredients
- 500 gram Cauliflower
- 4 piece Garlic cloves
- 2 cup Coconut milk
- 2 cup Vegetable broth
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Cilantro leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the cauliflower into florets and place them on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is golden brown and tender.
- In a large pot, heat olive oil over medium heat. Add garlic cloves and sauté until fragrant.
- Add roasted cauliflower, vegetable broth, and coconut milk to the pot.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cilantro leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 18g6%
- Sugars 6g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.