Fall Cauliflower Soup
Full ingredient list
- 1 cauliflower head, cut into small pieces
- 2 tablespoons olive oil
- 2 cups vegetable broth or chicken broth
- 1 (13.5-ounce) can unsweetened coconut milk
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
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Preparation
1
Add the oil to a large pot over medium heat.
2
Add the cauliflower pieces. Cook, stirring occasionally, until tender (around 6–10 minutes, depending on the size of your florets).
3
Stir in the broth, coconut milk, garlic powder and salt. Cook for another 10–12 minutes until the soup is warm.
4
If using a blender, puree the soup in batches. If using a hand blender, you can puree until smooth directly in the pot.