Cauliflower soup is a savory and filling recipe staple, that is perfect for a cleanse-friendly meal. Roasted cauliflower is a delicious way to add more flavor and complexity to soups and salads. Combined with a delightful blend of spices, including garlic and fennel, this cauliflower soup has a wonderful mix of flavors and depth which can easily be paired with our Sweet Potato Toast. Cauliflower is a great source of nutrients such as vitamin C, vitamin B6, vitamin K, and surprisingly, protein, with 11 grams per medium head.
Cooking with Cauliflower
Cauliflower may not be the prettiest looking vegetable out there, but this nutrient-dense veggie is definitely not to be counted out. This cauliflower soup is packed with free-radical fighting antioxidants. It also contains a high amount of fiber, to help clean out our digestive tract and can work alongside Move in regulating our bowel movements.
Garlic Adds Immune Boosting Benefits in this Cauliflower Soup
Garlic is a very versatile vegetable, with benefits ranging from it’s medicinal and antibacterial properties to helping heal our skin with antioxidants. Garlic is great for helping to boost your immune system and fight off colds, making it a powerful and flavorful way to spice up any savory meal.
Serves: 2-3 people
Prep time: 45 minutes
Cooking time: 30 minutes
*This recipe can be done with 1 large cauliflower or 2 medium sized.
2 tablespoons coconut oil
1 leek, green top reserved for stock, the white section sliced (1 ½ cups)
2 garlic cloves
5-6 cups cauliflower
2 cups chicken stock
sea salt, to taste
splash of lemon juice
½ cup coconut milk
2 cups cauliflower florets
1 teaspoon cumin
2 teaspoons coriander
1 teaspoon fennel seed
½ teaspoon ground cinnamon
sea salt to taste
1 scallion sliced thin
2 tablespoons melted coconut oil
3 tablespoons olive oil
Preheat oven to 375°F
Remove the outer leaves and core of the cauliflower then work around the vegetable using a knife to cut away each floret. Once complete, separate 2 cups for the garnish and use the rest for the soup.
Garnish: Slice the florets into smaller pieces then place in a bowl and top with the ground spices, salt, and coconut oil. Arrange the pieces of cauliflower on a sheet pan and roast in the oven until lightly browned and tender, about 12-15 minutes. Set aside.
Soup: While the cauliflower roasts, start the soup by melting coconut oil in a 2-quart Dutch oven or saucepan. Once hot, add the leek, stir to coat in the oil, then continue cooking for 3-4 minutes. Stir in the garlic, cook until fragrant then add the reserved cauliflower. Continue stirring and pour in the chicken stock. Bring to a boil, lower the heat to medium, cover, and simmer for 10 minutes.
Pour the soup into a high-speed blender along with a splash of lemon juice, a few pinches of salt, and the coconut milk. Blend on high until smooth and creamy.
Serve soup in bowls and top with the roasted cauliflower, olive oil and chopped scallions.
Recipe by Frank Giglio
Photography by Kristin Dillon