Low Sodium Roasted Garlic Cauliflower Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Low Sodium Roasted Garlic Cauliflower Soup

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Ingredients

4 servings

1 large head cauliflower (about 2 lbs), cut into florets
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1 whole head garlic
3 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp fresh thyme leaves
1 tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1–2 tbsp fresh parsley, roughly chopped (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Slice the top quarter off the head of garlic to expose the cloves, drizzle with 1 tsp of the olive oil, and wrap tightly in foil. Spread the cauliflower florets on a large rimmed baking sheet, toss with 2 tbsp of the olive oil and 1/2 tsp of the salt, and arrange in a single layer. Place the foil-wrapped garlic on the same baking sheet.
2
Roast for 30–35 minutes, turning the cauliflower once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork. The garlic is done when the cloves feel completely soft when pressed through the foil. Remove from the oven and set aside.

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