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Prep time:
10 minutes
Cook time:
30 minutes
Servings:
8
1
head cauliflower, cut into florets
1
red bell pepper, chopped
3 tablespoons
1 teaspoon
curry powder
1 teaspoon
salt
¼ teaspoon
black pepper
2 cups
vegetable stock
1 cup
coconut milk
2 drops
¼ cup
yellow onion, chopped
- Preheat oven to 425° F and line a cookie sheet with parchment paper.
- In a bowl, combine 2 tablespoons organic sesame seed oil, curry powder, salt, and black pepper.
- Add cauliflower and bell pepper and toss until thoroughly coated.
- Spread vegetables on prepared cookie sheet in an even layer, and bake in preheated oven for 25 minutes.
- In a bowl, combine vegetable stock, coconut milk, and hazelnut liquid and whisk together until fully combined.
- In a pot over medium heat, add remaining tablespoon of organic sesame seed oil.
- Add onion and sauté 5 to 7 minutes until translucent.
- Stir in vegetable stock mixture and bring to a low boil.
- Remove cauliflower mixture from the oven and add to the pot.
- Once the liquid has returned to a boil, remove from heat and cool 2 to3 minutes.
- Place soup in a blender and puree until smooth.
- Serve hot and enjoy!
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Nutritional Information
Serving Size:
1/2 Cup (218 g)
Calories:
140
Total Fat:
15 g
Saturated Fat:
6 g
Protein:
3 g
Total Carbohydrate:
9 g
Dietary Fiber:
3 g
Cholesterol:
0 mg
Iron:
2 mg
Sodium:
450 mg
Calcium:
32 mg
