Loaded Cauliflower "Potato" Soup (Dairy-Free)

Ingredients

• 1 large head cauliflower, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup full-fat coconut cream
• 2 tbsp olive oil
• salt and pepper to taste
• chopped chives for garnish

Method

1. 1

   Heat olive oil in a large pot over medium heat. Sauté onion and garlic 4-5 minutes until softened.

2. 2

   Add cauliflower and broth, bring to a boil, then reduce heat and simmer 15-18 minutes until cauliflower is very tender.

3. 3

   Ladle about half the soup into a blender and puree until smooth, then return it to the pot — blending only half like this keeps some cauliflower florets whole for texture, instead of a totally uniform puree.

4. 4

   Stir in coconut cream and season with salt and pepper.

5. 5

   Warm through 2-3 minutes and garnish with chives before serving.