Name: Roasted Cauliflower & Turmeric Soup
Yield: 6
Ingredients: 2 heads of cauliflower ( cut into florets); 1-2 garlic cloves (minced); 1 tbsp macadamia oil; 4 cups chicken stock; 1/2-1 tsp turmeric powder; 2 cups full-fat coconut milk; Fresh parsley (for garnishing); Sea salt, black pepper and olive oil (to taste)

Ingredients

Units Scale

2 heads of cauliflower ( cut into florets)
1–2 garlic cloves (minced)
1 tbsp macadamia oil
4 cups chicken stock
1/2–1 tsp turmeric powder
2 cups full-fat coconut milk
Fresh parsley (for garnishing)
Sea salt, black pepper and olive oil (to taste)

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Instructions

Preheat your oven to 180C. Line a baking tray with baking paper.
In a large bowl, combine the cauliflower, garlic and macadamia oil
Spread the cauliflower mixture on a roasting pan.
Place the roasting pan in the oven and roast for 20 minutes.
Transfer the cauliflower to a large saucepan and add the chicken stock and turmeric. Bring to a boil over a medium-high heat.
Cover the saucepan. Lower the heat and let it simmer for 20 minutes.
Puree the soup using an immersion blender or a blender.
Stir in the coconut milk and season to taste with sea salt, freshly cracked black pepper and a drizzle of olive oil.