Roasted Cauliflower Potato Soup
Serves
4
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
2 potatoes, peeled & chopped
½ head of cauliflower, chopped into florets
1 garlic clove
¼ red onion, chopped
3 tbsp. olive oil
salt & pepper
1½ cups (360ml) vegetable broth
4 tbsp. coconut cream
1 tsp. fresh thyme
Nutrition
(Per Serving)
Calories
231
Fats
14 g
Protein
4 g
Carbs
25 g
Instructions
- Preheat the oven to 400°F (200°C).
- Add the potatoes, cauliflower, garlic, onion, olive oil, salt and pepper to a baking dish and cover with kitchen foil.
- Place the vegetables into the hot oven to bake for 25 minutes, then remove the kitchen foil and continue to bake for a further 10 minutes uncovered.
- Add all the ingredients into a blender, along with the hot vegetable broth, and blend until smooth.
- Serve the soup topped with coconut cream and thyme leaves.