Creamy Cauliflower Soup
  1. Wash the cauliflower, trim the end and then coarsely chop and set aside. Heat the coconut oil in a large Dutch oven or heavy bottomed pot, until shimmering. Add the onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 6 minutes.
  2. Add the cauliflower and cook until beginning to brown, about 4 minutes. Add the broth and water, and bring to a boil.
  3. Reduce heat and simmer, covered, until the vegetables are very tender, about 30-45 minutes. Let cool slightly and then puree soup in batches in a blender, or with an immersion blender. Add the coconut milk, and add salt and pepper, to taste. Serve with hot crusty bread.
Recipe Notes

Serves 6

Nutrition Information: Calories 76; Total Fat 12g; Saturated Fat 3g; Cholesterol 0mg;
Sodium 550mg; Total Carbohydrates 10g; Dietary Fiber 3g, and Protein 2g.