Roasted Cauliflower Coconut Soup


This healthy gluten dairy free detoxifying soup is perfect for those busy days when you need something fast. Something that will keep you feeling satiated and full!


It’s full of healthy fats (coconut oil) protein (bone broth) and detoxifying nutrients (cauliflower & garlic) too! Cauliflower is a detox superstar because it’s a cruciferous vegetable with a high level of cleansing sulphur.

I also use bone broth that I make each time I cook a roasting chicken to make this soup. The collagen and other proteins in bone broth not only do great things for your joints, hair, skin, and nails, they’re also key to effective detox.

And did you know that protein is key for weight loss? It not only helps to reduce hunger, but it boosts metabolism and supports building lean muscle mass too. Most people don’t realize that bone broth provides up to 9 grams of protein per cup!

Roasted Cauliflower Coconut Soup

Roasted Cauliflower Coconut Soup


  • 1 large head of cauliflower (about 1-1/4 lb), chopped into small florets
  • 5 garlic cloves, peeled
  • 1 medium sweet onion, chopped
  • 3 small red potatoes, skins on, cut into 1/2” cubes
  • 4 1/2 cups bone broth (or veggie stock if vegetarian)
  • 1 can (14 oz.) full-fat unsweetened coconut milk (about 2 cups)
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp rosemary
  • 1/4 tsp cayenne


  1. Preheat oven to 450F.
  2. Cover a large baking sheet with parchment paper,
  3. Mix chopped cauliflower, whole garlic cloves, and chopped onion to pan with olive oil
  4. Spread veggies in a single layer on the baking sheet.
  5. Season with 1/2 tsp of the sea salt, 1/4 tsp of the pepper, dried thyme and rosemary.
  6. Roast for 30-35 minutes, stirring once halfway through; veggies are done when they are tender and golden brown and crispy on the edges.
  7. During the final 15 minutes of the veggies’ roasting time, put bone broth and remaining salt, pepper, and cayenne in a large pot.
  8. Add potato chunks and bring to a boil, then reduce to a quick simmer and cook for 10-15 minutes, until potatoes are tender.
  9. Add coconut milk to bone broth and potatoes and stir well to combine, then remove from heat.
  10. When veggies are finished roasting, pour them into your creamy bone broth and blend until completely smooth before serving. (This can be done with a handheld immersion blender or by pureeing in your food processor.)
  11. Serve hot!
  12. Leftovers can be refrigerated for up to 3 days or frozen for up to 4 weeks.


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The plan is also gluten dairy free to help reduce inflammation and jump start some weight loss too!

Recipe adapted from JJ Virgin.

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