Roasted Cauliflower Detox Soup

Ingredients

• 1 large head of cauliflower (about 1-1/4 lb), chopped into small florets
• 4 garlic cloves, peeled
• 1 medium yellow onion, coarsely chopped
• 3 small red potatoes, skins on, cut into 1/2” cubes
• 4 1/2 cups bone broth (or veggie stock if vegetarian)
• 1 (14 oz.) full-fat unsweetened coconut milk (about 2 cups)
• 3 tbsp olive oil
• 3/4 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp dried thyme
• 1/4 tsp cayenne (optional)

Directions

1. Preheat oven to 450F.

2. Drizzle a tablespoon of the olive oil over a large baking sheet, then add chopped or riced cauliflower, whole garlic cloves, and chopped onion to pan.

3. Spread veggies in a single layer and drizzle with remaining olive oil.

4. Season with 1/2 tsp of the sea salt, 1/4 tsp of the pepper, and the dried thyme.

5. Roast for 30-35 minutes, stirring once halfway through; veggies are done when they are tender and golden brown and crispy on the edges.

6. During the final 15 minutes of the veggies’ roasting time, put bone broth and remaining salt, pepper, and cayenne in a large pot.

7. Add potato chunks and bring to a boil, then reduce to a quick simmer and cook for 10-15 minutes, until potatoes are tender.

8. Add coconut milk to bone broth and potatoes and stir well to combine, then remove from heat.

9. When veggies are finished roasting, pour them into your creamy bone broth and blend until completely smooth before serving. (This can be done with a handheld immersion blender or by pureeing in your food processor.)

10. Serve piping hot; leftovers can be refrigerated for up to 3 days or frozen for up to 4 weeks.

*Recipe by JJ Virgin