Gotta love a good soup in the fall! I love blended soups that I can just put right into the Nutribullet and blend up!
Ingredients:
1 purple cauliflower
1/2 sweet potato
4 cloves garlic
1 inch ginger
1 chipotle in adobo
1 can light coconut milk
chipotle chilli flakes and red pepper flakes to taste, sea salt & pepper
This honestly couldn’t be easier! Roast the whole cauliflower with half a sweet potato (I wanted the nutrients from the sweet potato without putting too much in so it wouldn’t take away from the purple color!) I sliced up the ginger and put it on the baking sheet (parchment lined for easy clean-up!) and kept the garlic cloves whole, sprinkled it with salt, pepper, red pepper flakes, and chipotle chilli flakes.
Bake it in the oven at 400° for 30 minutes until it’s roasted and tender, and that’s it!
Drop the veggies in a blender with the coconut milk and a chipotle in adobo, and enjoy it! Add some water if it gets too thick (I probably added at least 1/2 cup). Keeps great in the fridge for a few days since the flavors will just deepen. Enjoy it!
Check out how good it is for you!
Serving size 1 cup
78 calories
3.5g protein
11g carbs
2.4g fat
3.5g fiber
