Roasted Cauliflower and Turmeric Soup

INGREDIENTS

1 head Cauliflower, chopped into florets

3 cloves Garlic, sliced

1 tsp Navitas Organics Turmeric Powder

Kosher Salt and Black Pepper

1 tbsp Coconut Oil

4 cups Vegetable Stock

1 Bay Leaf

1 tsp Rosemary, chopped

2 tsp Lemon Zest + Juice of 1 Lemon

¼ cup Navitas Organics Goji Berries, soaked in warm water

Navitas Organics Hemp Seeds, to garnish

Navitas Organics Coconut Hemp Pumpkin Seeds, to garnish

Microgreens, to garnish

DIRECTIONS

Preheat oven to 400F. On a parchment paper-lined baking sheet, toss the cauliflower with garlic, Turmeric, olive oil, and a pinch of salt and pepper.

Roast for 30 minutes or until golden.
In a large pot over medium heat, bring stock, bay leaf, rosemary and cauliflower to a simmer. Cook for 15 minutes. Remove the bay leaf, transfer soup to a blender, and puree soup in batches until smooth. Alternatively, you can use an immersion blender to puree soup.

Garnish with lemon juice, lemon zest, coconut oil, microgreens, Goji Berries, Hemp Seeds and Coconut Hemp Pumpkin Seeds.

Makes 5 Cups

Submitted by Miranda Hammer of The Crunchy Radish