Ingredients

1 large head of cauliflower

1 tablespoon coconut oil

1 medium onion, diced

2 large carrots, diced

2 cloves garlic, smashed

2 cups water or vegetable broth

1 cup of water

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 cup coconut milk (unsweetened)

Preparation

  1. Wash and core the cauliflower, then coarsely chop. Set aside.
  2. Heat a large, deep pot over medium-high heat, then add the coconut oil. When oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes.
  3. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
  4. Add the broth (water) and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 30-45 minutes.
  5. Add in coconut milk, sea salt, and pepper. Puree soup.

Calories 116 • Total Fat 7.3g • Saturated Fat 6.3g • Trans Fat 0.0g • Cholesterol 0mg • Sodium 428mg • Total Carbohydrates 10.7g • Dietary Fiber 3.5g • Sugars 4.7g • Protein 3.8g • Vitamin A 80% • Vitamin C 107% • Calcium 4% • Iron 5%