Words cannot describe how much I love this soup, I have really developed a love affair with cauliflower since starting my cleanse a year ago. I was never very keen on cauliflower before, seeing it as this bland vegetable, in colour and in flavour, and my memories of it mostly involved a watery mushy experience but it has so managed to prove me wrong especially in terms of its versatility, who would have ever thought cauli-rice would take off?! I am also a massive soup fan and have been called the soup queen before I'll have you know so I know a thing or two. I do not understand when people say they don't really like soup?! It's such a good way to combine flavours as well as a wide variety of nutrients and it's just comforting af to be honest!
1 large head of cauliflower
2 tablespoons of coconut oil, melted
1 medium white or red onion, diced
3 tbsp curry powder/ tikka masala powder or as much as you would like
the zest and juice of one lime (retain some zest for garnishing)
1 ½ cups vegetable broth or stock
1 can (400ml) light coconut milk
½ teaspoon xylitol
1 to 3 teaspoons apple cider vinegar
1. Preheat the oven to190c, prep the cauliflower by halving and quartering it, then slicing it or breaking it into chunks, and melt 2 tablespoons of the coconut oil in a large roasting pan,
2. Once the oil has melted, add the cauliflower and sprinkle with the curry powder, roast for 30 minutes, turning halfway through the cooking time
3. 20 minutes into the cauliflower cooking time, melt the remaining tablespoon of coconut oil and sauté the onions until softened , add the xylitol and a splash of water to prevent burning.
4. Add the cauliflower and the rest of the ingredients and heat for a further 5 minutes, then add the coconut milk and heat for 2-3 minutes
5. Blend all of the ingredients until smooth.
This soup has a perfectly smooth and thick, creamy consistency so it is up to you if you would like add a little more stock or broth. It always tastes good either way!