top of page
About the Recipe
I’ve topped mine with some tempeh bacon, lots of fresh herbs and a big drizzle of extra virgin olive oil
Ingredients
Ingredients
1 large head of cauliflower, cut into florets stem included
1 brown onion, cut into wedges
3 cloves garlic unpeeled
4 cups vegetable stock
1 can coconut milk
1-2 tsp dried thyme
1 tsp ground turmeric
Salt, pepper, oil and fresh herbs
Preparation
Step 1
Roast the cauliflower, onion, garlic coated in the turmeric and a little oil in preheated oven to 425 degrees fahrenheit for approx 30 min until nice and brown.
Step 1
Add to a large pot with the stock, thyme and coconut and simmer covered for another 15 min.
Step 1
Blend the soup with a stick blender, season and serve
bottom of page