Creamy Cauliflower Soup
I had so many wonderful reactions to the Creamy Sunchoke Soup from a few weeks ago, I thought I’d keep going and share satisfying ways to end your winter season, and cleanse your palette for upcoming tender spring vegetables.
This luscious soup is quick and easy to make; the coconut milk gives it a creamy texture so you don’t have to miss the dairy.
I buy organic coconut milk, or organic pureed coconut and add water in the Vitamix to make my own coconut milk.
This makes a wonderful lunch or light supper.
Ingredients
1 head cauliflower roughly chopped
1 cup diced sweet onion
2 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
Sea salt to taste
Rosemary or nutmeg
Preparation
1. Heat the olive oil in a saucepan and add the diced onion, sauté until golden around the edges.
2. Add the cauliflower and the broth to the pot. The broth should just cover the cauliflower.
3. Simmer and cook until cauliflower is very tender, then transfer to a blender or using an immersion blender, blend until creamy. Add back to the original pot, and add coconut milk.
4. Serve immediately with a drizzle of olive oil and a pinch of rosemary or freshly ground nutmeg if desired.
