Cauliflower and coconut soup

This is delicious. Creamy, smooth and loved by the picky 3 year old as well as the rest of the family! It’s also a doddle.

Melt a tablespoon of coconut oil in a saucepan. Then sweat 1 diced onion and a bulb of peeled, diced garlic.

Add 1litre veg stock and boil

Coarsely chop 800g cauliflower (large cauli head minus leaves) add to the saucepan and re boil.

Add 1/2 can coconut milk.

Simmer for 20mins.

Then add (depending on what you have in your fridge) either a 1 tub of cream cheese, or 3 tbsp natural greek yoghurt, or a slosh of full fat milk (I’ve done it all three ways and its good whichever you choose!) – re heat.

Ladle into the food processor and whizz until smooth.

Add salt and pepper to taste.

Transfer back to the saucepan and add some (maybe a tbsp or a 0.5cm slice) creamed coconut from a block to thicken.

Eat.

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