Chipotle Cauliflower Soup

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!