Erik's Creamy Roasted Cauliflower Soup
1 hour 45 minutes
6-8 servings (depending on the type of fat you use)
- Large head of cauliflower (or enough to fill a large baking tray)
- 1 tsp dried thyme
- 1 tsp dried tarragon
- A handful of fresh curly parsley, finely chopped (¼ - ½ cup)
- 4 cups of chicken broth (beef or other broth could work too)
- 1 cup full fat coconut milk (I always use Native Forest or Thai Kitchen)
- Refined Sea Salt and black pepper to taste
- 1 TBSP coconut oil
- 1 TBSP pasture raised pork lard*
* See note
- Preheat your oven to 425 F.
- While the oven’s preheating, cut the cauliflower into florets, wash it in a colander, and let it dry 10-15 minutes.
- Get out a baking tray and cover it with unbleached parchment paper.
- In a small saucepan, melt down 1 TBSP each of pork lard and coconut oil.
- Place the cauliflower florets on the baking tray and drizzle on the coconut oil, pork lard, and thyme and tarragon evenly.
- Roast the cauliflower in the oven for 30-35 minutes.
- When the cauliflower is done roasting let it cool for about 5 minutes. Meanwhile, in a 6-court stockpot, start heating up the broth and the coconut milk.
- BEFORE this is too hot, carefully add the roasted cauliflower, scrapping off the extra fat and herbs from the parchment paper. Be careful not to splash yourself with hot broth!
- Next, add the fresh parsley.
- Once the soup mixture starts to boil, lower the heat to a simmer. Place a lid on the stockpot and allow the flavors to meld for 30 minutes.
- When time is up take the stockpot off the heat and either break up the bigger cauliflower pieces with a spoon and serve chunky OR purée with a stick blender/ food processor. My suggestion is puréed :)
- Adjust the seasoning to your liking with refined sea salt and black pepper.
- Serve as is or garnish with more fresh parsley. Enjoy!
NOTE: Instead of using pork lard I sometimes use bacon fat from pasture raised, sugar & nitrate-free bacon. This gives the soup more of a loaded baked potato taste. If you do use bacon fat, I suggest roasting a tray of bacon before hand (6-8 strips) in a 400 F oven for 12-15 minutes. You can then use some of that fat to cook with and afterword garnish your soup with the sliced bacon! YUM!