This weather has me in a soup haze. All I think about is soup. I LOVE THIS TIME OF YEAR!

This soup is a take on my butternut squash soup, but made with cauliflower instead. It is fabulous! I actually think I might like it better than the butternut squash... and that is saying something.  This version reminds me of a lighter, healthier, version of potato soup. YUM! 

It is seriously so simple it will take you less than 20 minutes to prepare, and you can eat it all week long if you're a meal-prepper :) 

INGREDIENTS:

• 2T olive oil

• 1 can of coconut milk

• 32 ounces vegetable broth

• 2 heads of cauliflower, chopped

• 1 bunch of green onions, diced

• 3 cloves of garlic, chopped

• 2 tablespoons dried parsley

• 2 tablespoons of dried rosemary

• 1.5 teaspoons salt (possibly more to taste)

• 1 teaspoon pepper (possibly more to taste)

DIRECTIONS:

1. Heat a large pot over medium heat.

2. Add the olive oil and the chopped onion. Let the onion cook for 2-4 minutes.

3. Then, add in the garlic, cauliflower, broth, and coconut milk.

4. Stir well and cover with a lid. Cook for about 30-45 minutes or until the cauliflower is soft.

5. Using an immersion blender, puree the soup until creamy. (You can also transfer the soup into a regular blender, if needed)

6. Add in the herbs and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date.

Enjoy on it's own or compliment with some of my favorite rosemary sourdough bread from the Whole Foods Market bakery :) 

xoxo

Emma