This creamy, golden milk inspired soup is designed to be low carb friendly, vegan, and easy to make while still being beautiful, life-giving, and delicious. Here at Local Milk, we believe you don't have to choose between your pleasure and your health. And this soup is a testament to that. It's a great way to get your daily turmeric supplement in, yet sophisticated enough to serve at a dinner party.
Course Soup
Keyword cauliflower, soup
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Servings 6
Ingredients
1head cauliflowercut into florets
3garlic clovesskins left on
1tablespoonplus 1 teaspoon olive oil
1teaspoonkosher salt
1shallot or small yellow oniondiced
4cupswater or vegetable broth
1cupunsweetened coconut milk
1tablespoonfreshly grated gingerno need to peel it!
1tablespoonturmeric powder
1teaspooncumin powder
1/2tablespoonraw honeycan substitute regular no problem!
1/4teaspooncayenne
Juice of half a lemon
1tablespoonwhite miso paste
Optional Toppings
fresh herbs
toasted coconut flakes
chopped nuts or dukkah
drizzle of coconut cream
reserved pieces of roasted cauliflower
Instructions
Heat oven to 450°. Cut cauliflower into florets.
Toss the florets and the garlic cloves with the salt and 1 tablespoon of the olive oil on a sheet pan.
Roast for 30 minutes until golden and starting to blacken in some places. Remove from oven, and when they’re cool enough to handle, pop the roasted garlic out of its skin.
Meanwhile, heat the additional teaspoon of oil in a soup pot and cook the shallot or onion until translucent and fragrant but not brown.
Add in the coconut milk, water or broth, turmeric, cumin, cayenne, honey, ginger, and lemon juice. Stir to combine and then dissolve the miso in about one ladle of the broth and add it back in along with the roasted cauliflower (reserve a few pieces for garnish), and roasted garlic. Simmer for about 10 minutes to meld the flavors.
Puree in a blender, adding additional water or broth to reach your desired consistency if it’s too thick.
Return to a clean pot, season to taste with salt, lemon, and honey if desired. Serve with optional garnishes such as fresh herbs, toasted coconut flakes, chopped nuts or dukkah, a drizzle of coconut cream, and a few reserved pieces of roasted cauliflower.