creamy cauliflower spinach soup

creamy cauliflower spinach soup

4 cups organic cauliflower, cut into medium pieces
3 tablespoons organic unrefined coconut oil
1/2 cup organic yellow onion, finely chopped
3 organic garlic cloves, finely chopped
2 cups organic carrots, chopped
4 cups filtered water
3 tablespoons sweet curry powder
1 teaspoon garlic powder
1/2 teaspoon smokey paprika
1 teaspoon Celtic sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
1 tablespoon fresh rosemary, finely chopped
2 cups full fat organic coconut milk
2 cups organic spinach, roughly chopped

creamy cauliflower spinach soup

creamy cauliflower spinach soup

method

     Preheat oven to 400ºF. Place cauliflower and coconut oil on a rimmed baking sheet and toss to combine. Roast for 20 minutes or until the cauliflower becomes just tender. Set aside and allow to slightly cool. In a large kettle on medium heat sauté the onions and garlic until tender. Place the cooled roasted cauliflower into a food processor and pulse until it is roughly chopped into a “rice” form. Place the riced cauliflower, carrots, water, curry, garlic powder, paprika, salt, pepper, and ginger into the kettle, cover and gently simmer for 20 minutes or until the carrots are softened. Add the fresh rosemary and simmer 5 more minutes. Turn the heat off and add the coconut milk. Serve topping each bowl with a hearty helping of the chopped spinach. Enjoy.

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