Cauliflower Coconut Soup

Makes 4 servings

  • 2 tsp coconut oil
  • 4 cloves garlic, peeled, smashed and minced
  • 6 ounces chopped white onion
  • 1 large head fresh cauliflower
  • 3 cups chicken stock
  • 1/2 can (200 ml) coconut milk 
  1. Cut the stem and leaves off the head of cauliflower and then break into florets. Wash and set aside.
  2. Melt the coconut oil in a large soup pot over MEDIUM heat and then add the onions and garlic.
  3. Saute about 10 minutes until the onions become translucent, stirring occasionally so they do not brown.
  4. Add the cauliflower and chicken stock.  Simmer for 45 minutes or until cauliflower is cooked through and soft.
  5. Remove from heat and stir in the coconut milk.
  6. Puree with immersion blender or in batches in regular blender, and add a bit of salt to taste.
  7. Serve plain or season to your liking.