Brighten up gray days with this warm, sunny soup.
- Place the cauliflower, garlic, and onions into a large pot with the chicken or bone broth (or use a pressure cooker).
- Cover the pot and simmer for 1 hour or until tender.
- Use an immersion blender to puree the vegetables to create a smooth soup. (If you don’t have an immersion blender, you can take the vegetables out, let cool briefly, puree in a normal blender, and then put back into the pot.)
- Add in the coconut cream and salt and pepper to taste and mix well.
All nutritional data are estimated and based on per serving amounts.
- Calories: 65
- Sugar: 3 g
- Fat: 4 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g