I grew up eating this soup and I still love it. I modified it so it’s vegan and gluten-free now! I love tweaking recipes that you’ve grown up on to fit your lifestyle. If you’ve been following my page, you know that I enjoy making easy recipes and this one is no exception. It’s comforting and filling!
Start by sauteing the garlic and onions in a large stock pot.
Add the rest of the ingredients and cook the potatoes and cauliflower in vegetable stock until they are soft. Puree with an emulsion blender and add the coconut milk. This soup can be enjoyed hot or cold.
- 8 Cloves of Garlic
- 1 Onion
- 1 tsp Coconut Oil
- 1 Potato
- 4 Cups Cauliflower
- 3 Cups Vegetable Stock
- Salt & Pepper
- 1/4 Cup Coconut Milk
In a stock pot, saute the onions and garlic until they are soft.
Add the rest of the ingredients except the coconut milk. Cook until the vegetables are soft.
Remove from heat and puree with an emulsion blender. Add the coconut milk and return to the heat until it's warmed through.