Ingredients

The following ingredients have 4 Servings
  • 1 tbsp rosemary infused olive oil (*or olive oil)
  • 1 medium onion, (diced)
  • 2 stalks celery, (diced)
  • 1 tsp garlic puree (*or 1 clove garlic, minced)
  • 4 large Yukon gold potatoes (*scrubbed and roughly cut into small chunks)
  • 1 head of cauliflower (*washed and cut into florets)
  • 6 cups vegetable broth
  • ¼ cup full fat coconut milk
  • sea salt and fresh pepper (to taste (I use copious amounts of both))

Instruction

  • Heat olive oil in a large pot over medium heat. Add onion and celery and a liberal sprinkling of salt and pepper. Stir, and let sauté over medium-low heat for about 5 minutes. Stir in garlic puree or garlic and let cook for another minute.
  • Add potatoes, cauliflower, and broth. Bring to a boil; reduce heat to a bubbling simmer for 20 to 25 minutes until potatoes and cauliflower are soft.
  • Remove pot from the heat and, using an immersion blender, blend until smooth. Stir in coconut milk and add more salt and pepper to taste.
  • Server warm. Store leftovers in the fridge in a covered glass container for up to 3 days.