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Roasted Cauliflower and Turmeric Soup

Published on February 3, 2018, by in Recipes.

I have a long standing love affair with soup. This soup is super easy. I roasted the cauliflower on the weekend, threw it in the fridge, and made the rest on a weeknight for a quick and filling dinner. This soup is a great way to sneak in a lot of vegetables. Ingredients: 6 cups of cauliflower florets(1-1.5 pounds of cauliflower) 1-3 cloves of garlic, chopped(depending on your garlic tolerance) 2 T EVOO 1 t turmeric 1 t cumin 1/8 t crushed red pepper flaskes(optional) 1/2 t salt 1/2 medium onion, chopped 3 cups vegetable or chicken broth 1/4 cup full fat canned coconut milk Directions: Preheat oven to 450F Place cauliflower florets, onion, and garlic on a sheet pan and drizzle with 2 T EVOO. Toss to coat evenly. In a small bowl, combine the turmeric, cumin, salt, and optional red pepper flakes. Sprinkle over cauliflower. Toss to coat

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