This recipe is so yummy and extremely nourishing! We love cauliflower in our recipes because it is a cruciferous vegetable. Cruciferous vegetables (broccoli, cabbage, brussels, etc) are packed with essential vitamins for our body but are special because they possess sulfur-containing compounds called glucosinolates. Glucosinolates are linked to weight loss, improved heart health and reduce inflammation (yes!).
This recipe is also low in carbohydrates but very filling!
- 2 tablespoons coconut oil
- 1 large head cauliflower, cut into florets
- 1 stalk of celery, chopped into small pieces
- 1 white onion, chopped
- 5 garlic cloves, minced
- 3 cups vegetable broth
- 1 can (15 ounce) full-fat coconut milk
- 2 tablespoons red curry paste (we like it spicy so we add up to 4 tbsp, start with 1 tbsp)
- 1 1/2 teaspoon ground sea salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 teaspoons curry powder
- Preheat oven to 450 degrees. Place the cauliflower florets in a glass baking pan with 1 tablespoon coconut oil until coated and spread cauliflower in a single layer on the baking sheet. Bake for 25-30 minutes or until browned.
- Meanwhile, in a large pot, add 1 tablespoon coconut oil with the onion, garlic and celery. Cook over medium heat until onions are translucent and soft. Add the vegetable broth, coconut milk, red curry paste, salt, pepper, nutmeg and curry. Heat over medium heat for 15-20 minutes.
- Place the roasted cauliflower to the broth.
- Cook for about 5 minutes on low.
- Remove the soup from heat and carefully add mixture to a food processor or blender (most likely you will need to do this in batches). Blend until the soup is smooth.
- Please enjoy!