Cauliflower Soup

Preheat oven to 180°C.

Melt coconut oil in a baking dish, toss with cauliflower and roast cauliflower with whole garlic for 20-25 minutes or until lightly golden.

Add cauliflower, squeezed garlic puree, stock, turmeric and ginger to a medium saucepan, bring to the boil and simmer covered for 10 minutes.

Remove from heat and puree with a stick blender.

Add all but 2 tbs of coconut cream and gently heat through. Adjust seasoning and serve with remaining coconut cream, sliced chilli and a slice of gluten free Sweet Potato Bread.

Energy 795.07 kJ

Calories 189.90 cal

Protein 6.80g

Fibre 2.73g

Fat 16.16g

Sat. Fat 9.73g

Carbs 3.61g

Sugar