I’m gearing up to take orders but there are a few more hoops to jump through. In the meantime, I thought I would share a recipe. This is one of my all-time favorite soup recipes. It pairs well with a bread bowl or any of our amazing breads. I look forward to fall and soup – but enough about that! I don’t want to be one of those folks who share a recipe eighty paragraphs from the beginning of the post. 

Turmeric Roasted Cauliflower Soup

INGREDIENTS

• 1/2 head (11 oz or 300 g) cauliflower, chopped into florets
• 1/2 medium onion (2 oz or 55 g), thinly sliced
• 3 cups (720 ml) vegetable or chicken broth
• 1 teaspoon (2 g) turmeric powder
• 1/2 cup (120 ml) unsweetened coconut milk (It has to be full-fat canned coconut milk. The stuff in the shelf-stable carton is too thin and has no soul)
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish (optional)

INSTRUCTIONS

1. Preheat the oven to 425°F (220°C). Grease a rimmed baking tray with avocado or olive oil.
2. Place the cauliflower florets on the greased baking tray and sprinkle lightly with salt.
   Place the baking tray in the oven and roast for 25 to 30 minutes until tender, turning
   over the cauliflower florets halfway through the cooking time.
3. Add the roasted cauliflower, onion, vegetable broth, and turmeric to a pot and bring
   to a boil. Reduce heat to a simmer, cover, and continue to cook for 20 minutes, stirring
   occasionally.
4. Remove the pot from the heat and use an immersion blender to blend until smooth. (If you do not have an immersion blender, let the soup cool completely and blend using a high-speed blender or food processor. Return the soup to the pot and reheat until slightly hot.)
5. Add the coconut milk to the pot and stir to combine. Season with salt and pepper, to
   taste.
6. Ladle the warm soup into bread bowls and garnish with the optional chopped fresh parsley, if desired.