1 large head cauliflower, washed-cored-then coarsely chopped
1 tablespoon coconut oil
1 medium onion, diced
2 large carrots, peeled and diced
2 cloves garlic, peeled and smashed
2 cups beef broth (Pressure Cooker Bone Broth)
1 cup water
1 teaspoon salt
½ teaspoon black pepper
½ cup canned coconut milk
1 teaspoon minced fresh ginger
1.) Melt the coconut oil in med/large deep pot. Once the oil is melted, add onions, carrots, and garlic. Stirring with a wooden spoon until everything is soft and golden, about 5 minutes.
2.) Pour in the broth, water and add ginger (optional) and bring to a boil. Reduce heat to simmer and cook, covered, until the veggies are very soft and tender, about 45 minutes.
3.) Mix in the salt, pepper and coconut.
4.) Puree the soup directly in the pot with an immersion blender, or transfer the soup in a batch to a blender and process until smooth.
5.) Serve immediately.
Optional Garnish: Extra virgin olive oil or nutmeg.
Note: I wouldn’t substitute chicken broth; it would make it taste more like gravy.
Yields: 8 Servings
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