I am so excited soup season is here! It’s no secret in our house; I love making soups. I love making soups because they are cheap, simple, a great way to use old veg, they very rarely mess up and I can make enough to last us at least 4 days. I cannot think of a downside.
This recipe is simple but requires maybe slightly more prep than other recipes I do (as in, you have to put vegetables in the oven and close the door. Not very complicated) because I usually just chuck everything in a pot and add stock.
You can thin this recipe out more to make it stretch further and serve with a big salad or bread. Or keep it nice and thick and even use it as a pasta sauce or a sauce for your Rainbow Bowls!
Do you love soups as much as I do? Make sure you tag us in your soup creations. Show me the soups!!!
Roast Cauliflower and Turmeric Soup
One. Big. Pot - at least 5 serves
Paleo, GF, DF, vegan, RSF, egg free, nut free
Prep time + tidy up: 15mins
Cook time: 30mins
1/2 head cauliflower, roughly chopped
1 onion, diced
4 cloves garlic – whole, skin on
4 slices bacon, diced – I always use streaky bacon if I can get my hands on it
1 heaped tsp Naked Paleo Turmeric + Vanilla Mylk Infusion latte powder
500ml stock – I use Meadow and Marrow bone broth concentrate
400ml coconut cream
Preheat oven to 180℃.
Put cauliflower, onion, garlic cloves and bacon in a big roasting pan. Drizzle with oil, sprinkle with the Turmeric + Vanilla powder and mix well until everything is coated.
Roast in the oven until tender and browned for approx. 30 mins.
Just before the roasting is finished place your stock and coconut cream in a large soup pot on a medium heat and start to warm.
Remove garlic cloves from the roasting pan and add the remaining contents of the roasting pan to the soup pot and simmer for 10 mins. Squeeze the garlic out of the cloves and add to pot.
Remove from heat and use a stick blend to blitz the soup until smooth.
Top with some extra, crispy bacon pieces or chilli flakes and a swirl of coconut cream.
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