Corn and Cauliflower Soup

Ingredients

• 4-5 cobs of corn (husked, kernels removed from cob)
• 1 cauliflower (cut into small florets)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt & pepper (to taste)
• 1 (13.5 ounce) can coconut milk (I used full fat) (room temperature)
• 2 cups vegetable broth + extra if needed

Instructions

1. 1

   Preheat oven to 400F. Move the rack to the top third of the oven.

2. 2

   Place your corn kernels and cauliflower florets on a large baking sheet. Toss them with the oil, vinegar, seasonings, and salt & pepper. I'm fairly generous with the salt & pepper, but you can always add more later on if needed.

3. 3

   Roast the corn and cauliflower for 30 minutes.

4. 4

   Shake the coconut milk prior to opening the can. I like to add the coconut milk to a measuring cup so it's easily pourable for the next step.

5. 5

   Once the veggies are done roasting, add half of them to your blender along with half the coconut milk and half the broth. Blend until smooth, then transfer it to a pot. Repeat with the second batch.

6. 6

   Heat the soup through and add more broth or water if needed to thin it out further. Adjust seasonings as needed.