Roasted Cauliflower Soup

This rich creamy soup is loaded with nutrients as in Vitamin C that helps with collagen production, fiber to keep you full, and garlic to ward off colds and keep your immune system boosted. 

Serves 4

Cook time: 50-60 minutes


  • 1 small head garlic (5-6 cloves), unpeeled
  • 1 onion, roughly chopped
  • 1 cup flax, or unsweetened coconut milk
  • 1 large head cauliflower, roughly chopped (or 2 small heads)
  • 3-4 tbs. coconut oil, melted
  • sea salt and pepper to taste
  • 3 cups bone broth (P. 110)


1. Preheat oven to 400° F.

2. Remove outer part of garlic head but leave cloves unpeeled. Use knife to cut tips off garlic.

3. Place garlic head, onion, and cauliflower on baking sheet. Drizzle with melted coconut oil and season with salt and pepper.

4. Bake 30-40 minutes until cauliflower is fork-tender and lightly brown on top.

5. Transfer cauliflower, onion, and garlic to large pot. Pinch garlic to squeeze it out of peels. Add Bone Broth, and coconut milk.

6. Use immersion blender to make soup smooth and creamy. Heat soup through on stove and add salt to taste.

7. Alternatively, you can pour contents into blender, add Bone Broth, and purée until smooth and creamy. Pour into pot and heat through, adding salt and pepper if needed. Depending on how thick you like your soups, you can add more or less Bone Broth.

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 205
% Daily Value *
Total Fat 15 g 23 %
Saturated Fat 10 g 50 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 27 mg 9 %
Sodium 106 mg 4 %
Potassium 631 mg 18 %
Total Carbohydrate8 g 3 %
Dietary Fiber 4 g 15 %
Sugars 3 g
Protein 4 g 8 %
Vitamin A 0 %
Vitamin C 119 %
Calcium 5 %
Iron 5 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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