Cauliflower Soup

Click here to see the: Original Recipe
Here is what I used: (only a couple ingredients changed)

2 tbsp olive oil

1 onion, chopped

1 large head of cauliflower, cut into florets

3 cups low-sodium chicken stock

1/2 tsp coriander

1/2 tsp turmeric

1 1/2 tsp cumin

1 cup full-fat coconut milk

1/4 cup Pistachios

Salt and pepper, to taste


  1. Preheat the oven to 375 degrees F. (180C)ย  Spread out the onion and cauliflower in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until golden, stirring once.
  2. Place the cauliflower and onions in a large pot and add the chicken stock. Stir in the coriander, turmeric, cumin, and a pinch of salt. Bring to a boil and let boil for 5 minutes. Remove from heat.
  3. Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Stir in the coconut milk and warm the soup to serve. Taste to adjust seasonings as necessary. Serve with Pistachios.
  1. Servings: 3-4
  2. Difficulty: Easy

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