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Ingredients
Soup
- 2 tbsp olive oil
- 1 onion chopped
- 1 large head of cauliflower cut into florets
- 3 cups homemade stock
- 1/2 tsp coriander
- 1/2 tsp tumeric
- 1 1/2 tsp cumin
- 1 cup full fat unsweetened coconut milk
- 1/4 cup roasted cashews
- 2 tbsp fresh parsley finely chopped
- salt to taste
- pepper to taste
Ingredients
Soup
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Recipe Notes
Preheat the oven to 375 degrees F.
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 roasted cashews and top with parsley.
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