Cauliflower and Roasted Red Pepper Soup

Makes 5 servings

  • 2 tsp coconut oil
  • 6 ounces chopped white onion
  • 5 cloves garlic, peeled,smashed and minced
  • 1 large head cauliflower
  • 4 cups chicken stock.
  • 4 medium red pepper, roasted
  1.  Remove the leaves and large centre stem from the cauliflower.  Separate into florests, wash, and set aside.
  2. Melt the coconout oil over MEDIUM heat.
  3. Add the onions and garlic.  Saute until translucent, stirring occasionally, about 6 minutes.
  4. Add the cauliflower and chicken stock. Bring to a boil, then reduce heat and simmer for 45 minutes until cauliflower is soft and cooked through.
  5. Remove from heat, and then add roasted red peppers.
  6. Purree and  then season with salt and pepper before serving.