1 head of organic cauliflower, stems cut off and roughly chopped
1 large red onion, diced
4 organic garlic cloves
2 teaspoons sea salt or more, to taste
8 cups of filtered water
4 tablespoons of olive oil
4 tablespoons full fat coconut milk or almond milk
1 tablespoon organic coconut oil
1 large bunch of organic curly kale, (works best for this soup) stems removed and roughly chopped
1/2 cup raw cashews (optional) for garnish
Kale chips (optional) for garnish



Preheat oven to 425 degrees Fahrenheit. In a large bowl add cauliflower florets, kale, 3 tablespoons of olive oil, onions and garlic. Toss together to incorporate then transfer onto a baking sheet. Roast for 25 minutes then remove from oven and toss. Return back to oven to roast for another 20 minutes.

As the vegetables finish roasting, bring 8 cups of filtered waiter to a simmer, over medium heat.
Once the vegetables are done roasting, add them all to the boiling water and simmer for an additional 5-7 minutes. Turn off the heat and allow to cool 5 minutes. With an immersion hand blender, slowly puree soup right in the pot until completely smooth. Serve in soup bowls and garnish with cashew pieces and kale chips, if desired.

Makes 6 – 7 servings