Creamy Cauliflower Soup
2 heads of cauliflower, chopped
1 medium onion, diced
2 stalks of celery, diced
1 red potato, chopped
3 garlic cloves, crushed
5 sprigs of thyme
2 bay leaves
1 tbsp turmeric
1 tsp salt
1/4 tsp ground pepper
3 tbsp coconut oil
1 14oz can of coconut milk
5-6 cups of vegetable stock
Garnish: Lightly toasted scallions
Add coconut oil to a large pot on medium heat, and add onions and salt.
Saute for 3-4 minutes until translucent but not brown.
Add potatoes and celery. Mix thoroughly to coat all vegetables with coconut oil for 5 min.
Add cauliflower and crushed garlic and mix thoroughly.
Add black pepper, thyme, bay leaves, and vegetable stock. Mix well and bring to a boil.
Lower heat to a simmer, About medium heat. Add turmeric.
Let cook for about 20 min until the cauliflower is tender.
Remove thyme sprigs and bay leaves.
Pour soup into a blender and puree.
Pour soup back into the pot, add 1 can of coconut milk on low heat.
Mix slowly until the body of the soup is transformed into a golden creamy texture. Enjoy!