| 12 | 40 | 174 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 3 |
| 1 tbsp | Extra virgin olive oil |
| 3/4 medium | Yellow onion (Chopped) |
| 1 large head | Cauliflower (Cut into florets, about 840 grams) |
| 3 cup | Vegetable stock/broth (Organic) |
| 1/4 cup | Coconut milk, sweetened |
| 1/2 tsp | Coriander, ground |
| 1/2 tsp | Turmeric, ground |
| 1 1/2 tsp | Cumin |
| 2 tbsp | Parsley, fresh (Chopped) |
| 1 pinch | Sea Salt (To taste) |
| 1 dash | Black pepper (To taste) |
| 1 1/2 tbsp | Collagen peptides (1 scoop per serving) |
1. Preheat oven to 375. Toss chopped cauliflower and onion in large bowl with olive oil, salt, and pepper. Spread cauliflower and onion on baking tray and roast for 15-20 minutes until golden, stirring occasionally.
2. Place cauliflower and onions in a large pot with broth, stir in spices. Bring to a boil and let boil for 5 minutes. Remove from heat.
3. Puree until smooth using immersion blender or any other blender you have.
4. Stir in the coconut milk and collagen peptides. Warm soup, divide into 3 servings and top with fresh parsley.
| Vegetables | 5.6 |
