Roasted cauliflower & potato soup
The perfect soup recipe for a cold winter’s day, bursting with gut-healthy prebiotic foods to support your gut and immunity!
Ingredients:
- 1 head of cauliflower, cut into florets
- 2 white potatoes, diced
- 3 Tbsp extra virgin olive oil
- 2 cloves of garlic, mined
- 1 yellow onion, sliced
- 1 can cannellini beans, drained & rinsed
- 1 tsp Italian seasoning
- 3 cups vegetable broth
- 1 Tbsp lemon juice
- 1 can of light coconut milk
- Black pepper
- Salt
Instructions:
1. Preheat the oven to 250 degrees Celsius
2. Place the cauliflower florets and potato on a baking tray lined with parchment paper. Drizzle with 1 Tbsp of EVOO and season with salt and pepper. Toss together then roast in the oven for 20-30 minutes or until the vegetables are golden brown and softened.
3. In the meantime, head the remaining EVOO in a large pot over medium heat and add the garlic and onion and sauté for 5 minutes or until softened. Next, add the cannellini beans, Italian seasoning, vegetable broth, coconut milk, lemon juice, salt, and pepper. Cover and let simmer for 10 minutes.
4. Add the roasted potato and cauliflower to the soup once done, and let simmer for an additional 5 minutes.
5. Carefully transfer to a blender and blend until smooth.
6. Enjoy warm. Top soup with a drizzle of EVOO and other garnishes if desired like fresh parsley!
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