This creamy cauliflower and potato soup is simple, flavourful and naturally detoxifying. It’s the perfect way to get your veggies, plus protein and healthy fats. And who doesn’t want soup on a chilly day?!
- 1 large head of cauliflower (about 1–1/4 lb), chopped into small florets
- 4 garlic cloves, peeled
- 1 medium yellow onion, coarsely chopped
- 3 small red potatoes, skins on, cut into 1/2” cubes
- 4 1/2 cups bone broth (or veggie stock if vegetarian)
- 1 can (14oz) full-fat unsweetened coconut milk (about 2 cups)
- 3 tbsps olive oil
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp dried thyme
- 1/4 tsp cayenne (optional)
- Preheat oven to 450F.
- Drizzle a Tbsp. of the olive oil over a large baking sheet, add chopped or riced cauliflower, whole garlic cloves, and chopped onion to pan.
- Spread veggies in a single layer and drizzle with remaining olive oil.
- Season with 1/2 tsp of the sea salt, 1/4 tsp of the pepper and the dried thyme.
- Roast for 30-35 minutes, stirring once halfway through; veggies are done when they are tender and golden brown and crispy on the edges.
- During the final 15 minutes of the veggies’ roasting time, put bone broth and remaining salt, pepper, and cayenne in a large pot.
- Add potato chunks and bring to a boil, then reduce to a quick simmer and cook for 10-15 minutes, until potatoes are tender.
- Add coconut milk to bone broth and potatoes. Stir well, then remove from heat.
- When veggies are finished roasting, pour them into your creamy bone broth and blend with handheld immersion blender or food processor until completely smooth.
- Serve piping hot; leftovers can be refrigerated for up to 3 days or frozen for up to 4 weeks.
Freezing soup is a great way to have it handy for a quick lunch or dinner. I use 2-3 cup mason jars as their day to stop in the freezer. Please be aware that you need to fill them leaving a good inch or so at the top and when you first put them into the freezer, leave the lids on very loosely.
Roasted Cauliflower Soup