Cauliflower soup with coconut milk

Delicious and easy to make, this is a creamy yet light soup perfect for summer.

Ingredients (serves 4-6)
- 1 cauliflower head, cut into florets
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 potatoes, diced
- 2 carrots, sliced
- 250 ml coconut milk, or more, to taste
- 3 Tablespoons coconut oil
- 1/2 teaspoon cayenne, or more, to taste
- sea salt and pepper, to taste

Heat the coconut oil and sauté the onion with the garlic until translucent, about 5 minutes. Add the carrots and potatoes and cook for 5 minutes longer, then add the cauliflower and cayenne, stir to coat and add enough water to completely cover the vegetables. Season with salt and pepper, bring to a boil then simmer for about 30 minutes or until all vegetables are tender. Remove from heat and purée the soup with the help of a blender. Return to heat and gradually add in the coconut milk. Taste and adjust seasonings to your preference. Serve with your favorite bread or crackers and enjoy!

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