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Keto Roasted Cauliflower Soup


Ingredients

  • 1 head cauliflower, chopped
  • 1/2 bulb celeriac, peeled and cubed
  • 1 1/2 tablespoons Coroli Corn Oil
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons Coroli Cow Ghee
  • 1 large shallot, minced
  • 1-inch fresh ginger, peeled and minced
  • 1-inch fresh turmeric, peeled and minced
  • 1 cup full-fat coconut cream (I use this brand, and it’s the BEST.
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon Shatavari powder
  • ½ teaspoon ashwagandha powder
  • Juice from ½ lemon
  • To garnish: Radishes, watercress, sunflower seeds and nigella seeds

Directions

  1. Preheat the oven to 400° F. Toss cauliflower and celeriac with the oil and ½ teaspoon salt.
  2. Spread evenly on a rimmed baking sheet and roast for 30 minutes, until tender when pierced with a knife and beginning to brown.
  3. Meanwhile, heat the ghee in a large pot set over medium heat.
  4. Saute the shallots, ginger and turmeric with 1/2 teaspoon salt and black pepper until soft.
  5. Add the roasted cauliflower and celeriac, the coconut milk and vegetable broth and simmer for 5-10 minutes. Add the Shatavari, ashwagandha and lemon juice. Mix thoroughly.
  6. Transfer to a high-speed blender. Puree on high until completely smooth.
  7. Add more salt and/or black pepper to taste.
  8. Serve warm garnished with sliced radishes, watercress, sunflower seeds and nigella seeds.

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