Name: Vegan Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 1 medium head of cauliflower (cut into small pieces); 2 medium carrots (peeled and sliced into 1/2 slices); 1 large potato (peeled and chopped into 1/2" pieces); 2 garlic cloves (minced); 1/2 tsp ground paprika; 1/2 tsp grond tumeric; 1/2 tsp salt; 1/4 tsp black pepper; 1 can coconut milk (14.5 oz); 1 cup vegetable stock or broth

Vegan Cauliflower Soup

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Vegan Cauliflower Soup

Made with a handful of simple ingredients, and not to mention it’s quick, easy and healthy!

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Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Equipment

baking sheet
dutch oven / pot
immersion/blender

Ingredients

2 tbsp olive oil
1 medium head of cauliflower cut into small pieces
2 medium carrots peeled and sliced into 1/2 slices
1 large potato peeled and chopped into 1/2" pieces
2 garlic cloves minced
1/2 tsp ground paprika
1/2 tsp grond tumeric
1/2 tsp salt
1/4 tsp black pepper
1 can coconut milk 14.5 oz
1 cup vegetable stock or broth

Instructions

Preheat oven to 425 degrees.
Place cauliflower pieces, carrot slices, potato pieces into a large bowl. Drizzle olive oil over veggies. Sprinkle minced garlic, paprika, turmeric, salt and pepper over veggies. Gently toss veggies with oil and spice mix all together. Spread veggies in an even layer over a rimmed baking sheet. Bake at 425 degrees for 20 minutes.
Allow roasted veggies to cool at room temperature slightly and then add to a large stockpot. Pour coconut milk and vegetable stock (or broth) over veggies. Puree with an immersion blender until smooth - or puree in a regular blender. 
Serve and enjoy immediately!

Keyword cauliflower, soup

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