|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|
|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.