Cauliflower & Coconut Soup

Serves

2

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

9.3 oz (265 g) cauliflower florets
1 yellow onion, quartered
1 clove garlic, peeled
½ tsp ground cinnamon
¼ tsp chili powder
0.7 oz (20 g) coconut chips
7 fl oz (200 ml) canned coconut milk
23 fl oz (⅔ L) vegetable stock

Nutrition

(Per Serving)

Calories

335

Fats

27 g

Protein

4 g

Carbs

19 g

Instructions

  • Preheat oven to 400°F (200°C).
  • On baking sheet, toss cauliflower, onion, and garlic with 2 tablespoons olive oil, cinnamon, and chili powder. Roast for 15 minutes.
  • Add coconut chips to baking sheet and roast for 3 more minutes until golden.
  • Transfer everything to pot. Add coconut milk and vegetable stock, season with salt and pepper, and bring to boil. Reduce heat and simmer for 5 minutes.
  • Blend until smooth and creamy. Garnish with extra coconut chips and serve.