Velvety Roasted Cauliflower, Garlic, and Thyme Soup
This delicious and flavourful soup can be make the day before and served as an appetizer in shot glasses or part of your main course!
Servings Prep Time
6mains 25minutes
Cook Time Passive Time
1hour 35minutes
Servings Prep Time
6mains 25minutes
Cook Time Passive Time
1hour 35minutes
Ingredients
Instructions
  1. Pre-heat oven to 400F. Place cauliflower and garlic (leave the bulb whole) onto a baking sheet. Melt half the coconut oil and pour over cauliflower, toss to coat, and sprinkle with 1/4 tsp sea salt. Place in the oven and roast for 45 minutes, tossing halfway through.
  2. Meanwhile, melt the rest of the coconut oil in a soup pot over low heat and add chopped onion and the rest of the sea salt. Cook for 5-10 minutes, until translucent. Add thyme and apple, tossing for another 5 minutes. Turn off heat.
  3. Once cauliflower is nice and brown, add to the soup pot along with your veggie stock. Bring to a boil, turn down heat and allow to simmer for 5 minutes.
  4. Finally squeeze garlic out and add to soup along with coconut milk.
  5. Blend soup in a blender (about 1/3 at a time – do not over fill – the lid will blow off!)
  6. Serve hot in shot glasses or soup bowls, garnished with a twig of fresh thyme.
Recipe Notes

Leftovers keep in the fridge for 5-6 days – freezes well too!