Sip on this silky, smooth coconut cauliflower soup from The Honour System that is made by blending potatoes, garlic, cauliflower and coconut milk. The flavorful blend of real ingredients beats canned soup every time.
Creamy Coconut Cauliflower Soup
Ingredients
- 1 tablespoon olive oil (rosemary-infused adds great flavor)
- 1 medium onion, diced
- 2 medium stalks celery, diced
- 1 teaspoon garlic puree (approx. 1 clove, minced)
- 4 large potatoes, scrubbed and roughly cut into small chunks
- 1 medium head of cauliflower, washed and cut into florets
- 6 cups vegetable broth
- 1/4 cup full-fat coconut milk
- Sea salt & fresh pepper, to taste
Optional Toppings
- Shredded cheese (choose a vegan variety if desired)
- Chopped chives
Directions
Heat olive oil in a large pot over medium heat. Add onion and celery and a sprinkling of salt and pepper, stir and let sauté over medium low heat for about 5 minutes. Stir in garlic puree or garlic and let cook for another minute
Add potatoes, cauliflower and broth. Bring to a boil then reduce heat to a bubbling simmer for 20 to 25 minutes until potatoes and cauliflower are soft.
Remove pot from the heat and, using an immersion blender, blend until smooth. Stir in coconut milk and add more salt and pepper to taste.
Garnish with cheese (choose a vegan variety if necessary) and chives (optional, but pretty good!)
Nutrition Information
Serves: 4 | Serving Size: 1 1/2 cups
Per serving: Calories: 262; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 291mg; Carbohydrate: 46g; Dietary Fiber: 10g; Sugar: 13g; Protein: 8g
Nutrition Bonus: Potassium: 1351mg; Iron: 15%; Vitamin A: 40%; Vitamin C: 212%; Calcium: 11%
The Honour System is your one-stop resource for healthy, real food recipes. With mouth watering photography and step by step instructions, they show you how to eat well and how you can treat yourself without cheating yourself.
Photo courtesy of Sharon Rhodes. Original recipe published on The Honour System.
