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head of cauliflower coconut oil onion carrots garlic water water salt ground black pepper coconut milk
Viewed: 5 - Published at: a year agoIngredients
- 1 large head of cauliflower
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 2 large carrots, diced
- 2 cloves garlic, smashed
- 2 cups water or vegetable broth
- 1 cup of water
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup coconut milk (unsweetened)
Method
- 1. Wash and core the cauliflower, then coarsely chop. Set aside.
- 2. Heat a large, deep pot over medium-high heat, then add the coconut oil. When oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they're soft and golden, about 5 minutes.
- 3. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes.
- 4. Add the broth (water) and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 30-45 minutes.
- 5. Add in coconut milk, sea salt, and pepper.
- Puree soup.
- Calories 116 Total Fat 7.3g Saturated Fat 6.3g Trans Fat 0.0g Cholesterol 0mg Sodium 428mg Total Carbohydrates 10.7g Dietary Fiber 3.5g Sugars 4.7g Protein 3.8g Vitamin A 80% Vitamin C 107% Calcium 4% Iron 5%
