Time to warm things up. Did you know? Coconut contains medium-chain fatty acids (a.k.a. good fats), which provide instant energy, burn existing fat and boost your metabolism. The coconut milk in this recipe also has half your daily recommended intake of Vitamin B12 for a healthy brain and nervous system.
Creamy Cauliflower Soup
1 head organic cauliflower cut into florets. (I like the deep yellow color of the Cheddar Cauliflower for this soup)
1 yellow sweet potato peeled and cubed
1 organic onion peeled and chopped
1-2 cloves organic garlic peeled and smashed
1 Tablespoon Avocado or Extra Virgin Olive Oil
1 Cup of Organic Coconut milk (unsweetened of course)
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1 Teaspoon each ginger and/or turmeric (fresh or powdered and to taste) optional
The easy prep:
Preheat oven to 350 degrees toss all the veggies with the oil and seasonings. Line a roasting pan with parchment paper and roast your veggies until cooked and have a little caramelization happening. This is about 20 minutes I just test for preferred doneness. Getting your onion and garlic to caramelize enhances their sweetness but is not necessary.
Transfer your roasted veggies to a blender with the coconut milk and blend until your desired texture is achieved. I also like using different curry powders to enhance this soup based on my food mood.
Safety note! Only fill your blender half way with hot foods, remove the center of the lid and cover with a cloth to allow for steam to escape. Hot foods expand and can force the top off presenting a burn risk.
Alternate easy prep:
Simmer all veggies and seasonings in 1-2 cups of broth until veggies are tender reserving the coconut milk to the end. Turn off the heat and stir in the coconut milk. Homemade broth is best, but store bought is fast. Veggie or chicken broths work great even water will do in a pinch. Blend according to directions above.