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Pink Roasted Garlic & Cauliflower Soup

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Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 450 and line a large baking sheet with parchment paper
  2. Cut cauliflower into florets, toss with oil and spread evenly onto the lined baking sheet. Cook for 25 minutes until tender and browning.
  3. 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.
  4. 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.
  5. Blend on high for 2-4 minutes, or use the Vitamix hot soup setting until velvety and smooth. 
  6. To serve, garnish with plain coconut yogurt or dairy free sour cream. Enjoy with warm, fresh bread.

Notes

Will keep in the fridge for 3-5 days.