Creamy Cauliflower Soup

• 15 milliliters Coconut Oil

• 1/2 Sweet Onion (chopped)

• 1 Carrot (chopped)

• 1 head Cauliflower (cut into florets)

• 475 milliliters Vegetable Broth

• 237 milliliters Water

• 242 milliliters Canned Coconut Milk

• 2 grams Sea Salt (or more to taste)

• 2 grams Nutmeg

• 1 Avocado (peeled and sliced)

• 2 stalks Green Onion (chopped)

1. Add coconut oil to a large pot and place over medium heat. Saute the onions and carrots for about 5 minutes or until soft and golden.

2. Add the cauliflower and cook until it browns (about 5 minutes).

3. Add the broth and water. Bring to a boil. Reduce heat to simmer and cover. Let simmer for 30 minutes.

4. Add in coconut milk, sea salt and nutmeg. Stir well until milk is heated through and remove from heat.

5. With caution, puree your soup using a blender. Ensure lid is on tightly. (NOTE: If using a regular blender, ensure to remove the centerpiece of the lid and cover with a tea towel to allow a place for the steam to escape. Otherwise the steam will cause the lid to pop off, creating a mess and potentially burning yourself.)

6. Pour into bowl and top with sliced avocado and green onion. Sprinkle with fresh ground pepper and serve!

Leftovers

Refrigerate in an airtight container for up to four days.

Serving Size

One serving is equal to approximately 1.5 cups of soup.

More Flavor

Add fresh garlic, additional salt, and/or black pepper.