Best Roasted Cauliflower Coconut Soup Recipes

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ROASTED CAULIFLOWER, GARLIC AND COCONUT SOUP



Roasted Cauliflower, Garlic and Coconut Soup image

Perfect for a cold snowy day. Warm up with this thick, creamy, coconut, cauliflower soup flavored with roasted garlic, herbs and spices. Caramelizing of the cauliflower and garlic sweetens and concentrates the flavors. Cumin and curry can be added for a more exotic flavor adjusting to your likeness.

Provided by Rita1652

Categories     Cauliflower

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons coconut oil, divided
1 large head fresh cauliflower, cut in to florets
10 -16 garlic cloves, yes you read that right
1/2 teaspoon salt
1/4 teaspoon black pepper, to taste
1 medium onion, diced
1 teaspoon fresh thyme
1 1/2 quarts vegetable stock or 1 1/2 quarts chicken stock
1/4 teaspoon fresh grated nutmeg
1 -3 teaspoon curry powder (optional)
1/2 teaspoon ground cumin (optional)
2 cups organic light coconut milk
1 cup grated gruyere cheese (can be skipped for Vegan or lactose intolerant) (optional) or 1 cup swiss cheese (can be skipped for Vegan or lactose intolerant) (optional)
1/4 teaspoon hot pepper flakes, adjust to taste
flaked coconut, toasted

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.

ROASTED CAULIFLOWER SOUP WITH COCONUT MILK



ROASTED CAULIFLOWER SOUP WITH COCONUT MILK image

Categories     Vegetarian     Cauliflower

Yield 4 people

Number Of Ingredients 11

1 medium head of cauliflower, cut into 1 1/2 inch florets (1 1/2 lbs of florets)
1 tsp. cumin
1 tsp. curry powder
1/4 cup coconut oil
sea salt
freshly ground pepper
1 small onion, diced
3 Tbsp. ghee (clarified butter)
4 cups water
1/4 cup coconut milk
1 bay leaf

Steps:

  • Preheat oven to 350F. Toss the cauliflower with cumin, curry powder, and 3 Tbsp. of oil. Season with salt and pepper. Roast 25 minutes, turning occasionally until cauliflower is just tender. In a large saucepan, heat the remaining oil. Add onion and cook over medium heat until softened, not browned. Add cauliflower, ghee, bay leaf, and water. Bring to a simmer and cook until liquid is reduced, about 15 minutes. Remove bay leaf. In a blender, puree the soup in two batches until very smooth. Return to sauce pot and heat, stirring in coconut milk.

ROASTED CAULIFLOWER, COCONUT AND LIME SOUP



Roasted Cauliflower, Coconut and Lime Soup image

This healthy and delicious soup recipe is easy to make, it's perfect to freeze portions. Perfect served with a warm seeded roll and coriander and chilli garnish.

Provided by Cara Pereira

Time 1h

Yield Serves 5

Number Of Ingredients 35

1 medium cauliflower head
2 shallots or 1 small onion
1 celery stalk
2 cloves garlic
Olive oil
Salt and pepper to season
1 medium cauliflower head
2 shallots or 1 small onion
1 celery stalk
2 cloves garlic
Olive oil
Salt and pepper to season
1 can low fat coconut milk
Juice of 1 lime
350ml chicken or vegetable stock
1 tsp turmeric
Chilli flakes (amount to taste)
Salt and pepper for seasoning
Coriander leaves (amount to taste)
1 medium cauliflower head
2 shallots or 1 small onion
1 celery stalk
2 cloves garlic
Olive oil
Salt and pepper to season
1 can low fat coconut milk
Juice of 1 lime
350ml chicken or vegetable stock
1 tsp turmeric
Chilli flakes (amount to taste)
Salt and pepper for seasoning
Coriander leaves (amount to taste)
Coriander leaves
Chilli flakes
Warm seeded role

Steps:

  • Chop the cauliflower, shallots, celery and garlic into chunks. Coat them in olive oil, salt and pepper. Add to a baking tray and roast at 180°c/ gas mark 4 for 35 minutes or until golden.
  • Once the veg has roasted, remove from baking tray and add to a large saucepan on a medium heat. Stir in the coconut milk, chicken/ vegetable stock, turmeric and juice of one lime. Season with salt and pepper. Reduce to a low heat and simmer for a further 10 minutes stirring regularly.
  • Take the ingredients off the heat and add everything to a blender. Blend until you have a smooth texture. Add a bit of water if too thick. Depending on your personal taste, add the chilli flakes and coriander leaves. Blend further to ensure these are mixed in well.
  • Garnish with chilli flakes and coriander. Serve with a warm seeded roll and butter. And enjoy! Portions can be frozen.

ROASTED CAULIFLOWER-COCONUT SOUP



Roasted Cauliflower-Coconut Soup image

Enjoy a recipe high in vitamin C and iron with Roasted Cauliflower-Coconut Soup. Roasted Cauliflower-Coconut Soup is a great Healthy Living recipe

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings, about 1 cup each

Number Of Ingredients 10

3 cloves garlic, minced
1 tsp. ground turmeric
1/2 tsp. ground cumin
1/4 tsp. crushed red pepper
2 Tbsp. plus 1 tsp. extra virgin olive oil, divided
7 cups small cauliflower florets
1 cup chopped onions
2 cans (14.5 oz. each) vegetable broth
3/4 cup lite coconut milk (about 1/2 of 14-oz. can)
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 450°F.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Combine first 4 ingredients and 2 Tbsp. oil in large bowl. Add cauliflower; stir until evenly coated with oil mixture. Spread onto prepared baking sheet. Bake 20 min.
  • Heat remaining oil in medium saucepan on medium heat. Add onions; cook and stir 2 min. Stir in vegetable broth. Bring to boil. Add cauliflower; stir. Simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
  • Blend soup, in small batches, in blender or food processor until smooth. Return each puréed batch to saucepan. Stir in milk; cook 3 to 5 min. or until heated through, stirring occasionally.
  • Sprinkle with coconut.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

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