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Cream of Cauliflower with Broccoli Soup

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  A gluten-, egg- and dairy-free recipe

1 small onion, chunked

1 C water, or veggie broth, or bone broth

3 -4 stalks organic celery –cut 1 inch pieces

1 head cauliflower- broken into flowerets

1 small bunch broccoli (peel stems & cut up, but separate the very tips for topping)

1 ½ tsp Tasteful Olive’s Himalayan sea salt

1-2 small clove garlic, peeled

Black pepper to taste

1/3 tsp The Tasteful Olive’s Curry Powder

2 TBS Tasteful Olive’s virgin coconut oil

2 tsp Tasteful Olive’s Rosemary OR Garlic olive oil

1 can (13 to 14 oz) coconut milk

 

In a large soup pot place first nine ingredients above (except for broccoli tips). Simmer until very tender, about 10 minutes. Meanwhile sauté chopped broccoli tips in the coconut oil and the olive oil until crisp tender (5 min at most!) and set aside. Blend the simmered ingredients with the coconut milk until creamy, pour into serving dish, top with broccoli and additional drizzle of olive oil.