4 cups of vegetable stock
1 cup Meyenberg Goat Milk
1 head of chopped cauliflower
1 chopped yellow onion
1 tablespoon grated ginger
2 smashed garlic cloves
½ lemon, juiced
1 tablespoon olive oil
1 tablespoon Meyenberg Goat Butter
2 teaspoons of turmeric powder
1 teaspoon sea salt
¼ teaspoon cayenne
Chopped cilantro, thinly sliced radishes, and/or black sesame seeds for garnish
Preheat the oven to 450 degrees and while it’s heating up add the chopped cauliflower to a baking tray lined with aluminum foil. Then drizzle the cauliflower with olive oil and place the pan in the oven for thirty to forty minutes, or until the cauliflower turns a golden hue.
While the cauliflower is roasting, add the goat milk butter to the bottom of the soup pot and add in the chopped onion, grated ginger, smashed garlic cloves, salt, turmeric and cayenne powder. Cook for about ten minutes on low or until the onion is translucent and the aroma of all the spices are released.
Add the vegetable stock and allow the mixture to simmer on low until the cauliflower is done roasting, then add it to the mix along with the goat milk and lemon juice. Use a blender or immersion blender to get the soup to a creamy consistency, then serve in bowls with freshly chopped cilantro (or nasturtium leaves, as pictured above), thinly sliced radishes, and black sesame seeds.
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