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BROCCOLI SOUP: VEGAN

Ingredients

• 6 cups water
• 1½ pounds Yukon gold potatoes (2 to 3 large), cut into chunks (skin on)
• 1 medium yellow onion, chopped
• 2 teaspoons ground coriander
• 2 teaspoons granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon no-salt poultry seasoning
• 1½ pounds broccoli (1 to 2 heads), coarsely chopped
• 3 large Swiss chard leaves, ends trimmed and coarsely chopped
• First, you’ll need to cut your cauliflower into “steaks”. To do this, flip your cauliflower over so it is resting on its head. Slice from the bottom of the stem down to the top, cutting your cauliflower in half. Then half each half very carefully.
• Next, in a large bowl or freezer bag (will coat more evenly) add your cauliflower steaks and can of coconut milk. Place in the refrigerator and let marinate for at least 2-3 hours (or overnight).
• An hour before you are ready to roast your cauliflower, preheat oven to 400°F and lightly drizzle 1/2 tablespoon of oil on a rimmed baking sheet.
• Next, add your steaks to the baking sheet, allowing some of the coconut milk to drip off before adding. Be sure to not throw away the coconut milk marinade. Set it aside for the sauce.
• Sprinkle evenly on top of each steak some cinnamon, paprika, and a little bit of salt and pepper. Slice open one of the dried pepper (optional) and sprinkle some of the seeds on top. Drizzle 1/2 tablespoon of oil all over the tops of the cauliflower (you don’t need much).
• Place cauliflower in oven for 30-40 minutes, until tops begin to turn a nice golden brown and cauliflower is tender. Turn halfway through.
• While cauliflower is roasting, take the coconut milk that was used for marinating and pour it through a fine-mesh strainer over a small saucepan. You only need about a 1/3 cup.
• Place the saucepan over low heat and add cilantro, 2-3 dried chilis, 1/2 small lime juice, salt, and pepper to taste. If you want more heat, open up one of the chilis and add the seeds.
• Turn heat down to a simmer until cauliflower is ready.
• When cauliflower is done, remove from oven and serve with a little bit of the reserved coconut milk sauce on top. Garnish with fresh cilantro and serve warm.

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