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
- Preheat the oven to 375 degrees F. (180C) 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.
- 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.
- 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.
- Servings: 3-4
- Difficulty: Easy