This simple and hearty soup recipe comes together in under 30 minutes if you use pre-cooked beets (Love Beets is my favorite). Only 9 ingredients too! The cauliflower and coconut milk combine to create a thick, decadent creaminess. Beets provide beautiful color and a sneaky nutrient dense punch, while a whole bulb of roasted garlic lends some depth and rich flavor. I like to keep this soup simple without much seasoning. If you’re looking to fancy it up a bit, thyme and rosemary are a really nice compliment. Garnish with dairy free sour cream or plain coconut yogurt and serve with warm, fresh bread.
Pink Roasted Garlic & Cauliflower Soup
- 1 large head cauliflower ~ 6 cups
- 2-3 tbsp avocado oil , or other high heat oil
- 1 whole bulb garlic
- 1 15 oz can lite coconut milk
- 2 cups water
- 1 cup vegetable both
- 1 cup cooked beets
- 1 tsp Himalayan pink salt
- 1/2 tsp cracked black pepper
Preheat oven to 450 and line a large baking sheet with parchment paper
Cut cauliflower into florets, toss with oil and spread evenly onto the lined baking sheet. Cook for 25 minutes until tender and browning.
Next, take the bulb of garlic and cut the top off so the garlic cloves are exposed. Wrap it up in foil and place in the oven to cook for about 20-25 minutes as well.
Remove cauliflower and garlic from the oven. Carefully open the foil and allow the garlic to cool. Meanwhile, add the cauliflower, coconut milk, water, vegetable broth, beets, salt and pepper to a high speed blender, like a Vitamix. Once garlic is cool enough to handle, either squeeze the entire bulb into the blender or you can peel out each clove and add one by one.
Blend on high for 2-4 minutes, or use the Vitamix hot soup setting until velvety and smooth.
To serve, garnish with plain coconut yogurt or dairy free sour cream. Enjoy with warm, fresh bread.
Will keep in the fridge for 3-5 days.