The possibilities with blended soups are endless, and this one tastes how spring feels! Brightened by ginger and coconut, the onions, carrots and cauliflower puree into a perfect combo. Top with cilantro and your favorite nuts and seeds for a simple spring meal.
Ingredients:
1 large head of cauliflower, chopped
4 large carrots, choppped
1 medium onion, chopped
1 small piece of ginger, chopped (it’s a strong flavor so start with a smaller amount and add to taste)
3/12 cups veggie broth (or water with veggie bullion)
1 can of light coconut milk
1 TBS olive or avocado oil
salt and pepper (to taste)
Add the oil, onion and celery to a large soup pot and simmer for 5 minutes. Add the carrots, broccoli, cauliflower, broth (or water + bullion), herbs, salt/pepper, and milk and simmer for 20 minutes or until vegetables are soft. Use immersion blender to blend to desired consistency (or add it batches to a regular blender). Enjoy with a slice of toasted gluten-free bread!