Vegan Cream of Roasted Broccoflower & Garlic Soup

Ingredients:

• 1 medium head of broccoflower, cauliflower or broccoli – chopped
• 1 head of garlic, halved
• 1 tsp salt
• 2.5 tbsp coconut oil
• 1.5 to 2 cups of coconut milk
• 1/2 tsp mustard seeds
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• optional: a squeeze of lemon juice.

Directions:

1. Preheat oven to 350F. Line a baking sheet with foil.
2. Place halved whole garlic head in another small piece of foil. Drizzle some coconut oil and a pinch of salt. Wrap foil.
3. In a bowl, add chopped broccoflower, some coconut oil + salt. Mix to coat and dump it all in the prepared foil on baking sheet.
4. Place garlic foil in the same baking sheet (corner) to roast with broccoflower for 30 minutes.
5. Remove broccoflower to cool. Continue roasting garlic for additional 20 minutes.
6. Allow broccoflower and garlic to cool before blending.
7. Add 2 tbsp of roasted garlic + roasted broccoflower + coconut milk into a blender. Blend until smooth.
8. Top cream of roasted broccoflower & garlic soup with tempered spices & lemon juice, before serving.

Optional: Add lemon juice if needed.

For tempering spices:

1. In a small nonstick pan, heat remaining coconut oil on medium low. Add mustard seed and allow to sputter for a minute.
2. Remove pan from heat, add coriander, cumin and chili powder.