Need a healing soup with minimal ingredients? If I’ve stocked up on anything in abundance during the Covid isolation period, it’s coconut milk. I use it to cook my rice in, in stir fry, sauces, soups, you name it.
🥥Here is a recipe for one of my healthy, creamy, anti-inflammatory, #dairyfree soups (made with coconut milk) that makes my soul happy.
Head into your kitchen and gather these
1 head cauliflower
1 C cashews
3 C Vegetable broth
1 can coconut milk
In a deep pan, sautee onion and 2 cloves garlic for a few minutes, in coconut oil.
Add in 1 tsp turmeric, juice from 1/4 lemon, 1/2 tsp grated ginger, 1/2 tsp sea salt, cashews and loosely chopped cauliflower.
Add a cup of vegetable broth to the pan and bring to a low boil. Cook until cauliflower is soft, then add in the can of coconut milk and 2 more cups of broth.
Reduce heat to low and let the soup cook for ten minutes, then transfer it into a blender and purée until smooth.
Serve with toppings like green onion, roasted cauliflower florets, black pepper, cilantro, toasted cashews or warm, toasted sourdough. Mmm. Sourdough.