Curried Cauliflower Soup

Prep time: 
10 minutes
Cook time: 
30 minutes
head cauliflower, cut into florets
red bell pepper, chopped
1 teaspoon
curry powder
1 teaspoon
¼ teaspoon
black pepper
2 cups
vegetable stock
1 cup
coconut milk
¼ cup
yellow onion, chopped
  1. Preheat oven to 425° F and line a cookie sheet with parchment paper.
  2. In a bowl, combine 2 tablespoons organic sesame seed oil, curry powder, salt, and black pepper.
  3. Add cauliflower and bell pepper and toss until thoroughly coated.
  4. Spread vegetables on prepared cookie sheet in an even layer, and bake in preheated oven for 25 minutes.
  5. In a bowl, combine vegetable stock, coconut milk, and hazelnut liquid and whisk together until fully combined.
  6. In a pot over medium heat, add remaining tablespoon of organic sesame seed oil.
  7. Add onion and sauté 5 to 7 minutes until translucent.
  8. Stir in vegetable stock mixture and bring to a low boil.
  9. Remove cauliflower mixture from the oven and add to the pot.
  10. Once the liquid has returned to a boil, remove from heat and cool 2 to3 minutes.
  11. Place soup in a blender and puree until smooth.
  12. Serve hot and enjoy!

Nutritional Information

Serving Size: 
1/2 Cup (218 g)
Total Fat: 
15 g
Saturated Fat: 
6 g
3 g
Total Carbohydrate: 
9 g
Dietary Fiber: 
3 g
0 mg
2 mg
450 mg
32 mg