Chilled coconut cauliflower soup
Soup tends to be something that is designed for the winter months. There’s nothing quite like a warm bowl to take the chill out of your bones. Summertime is not so conducive to eating a hot bowl of liquid unless you’re in a sweat lodge. But a chilled soup is a different story. Just as it can cozy you up in the winter, it can also take the edge off during the summer. This recipe for coconut cauliflower soup is a refreshing change from your typical summertime gazpacho. It’s easy to throw together, light but hearty at the same time, healthy and truly delicious. You will hardly believe there’s not a stick of butter in there.
(And should you find yourself hungry on a cool, rainy, summer night-this soup is also incredible when heated.)
Ingredients: 4 large shallots, diced 1 head of cauliflower, chopped 2 cans of 15 oz. full-fat coconut milk 3 Tbsp coconut oil Water Salt and pepper Basil olive oil
Directions: In a large pot, heat coconut oil over medium high heat. Add shallots, cook 1 minute. Add cauliflower and mix in with the shallots, cooking another minute. Add water until cauliflower is just barely covered. Cook with lid on until cauliflower is soft, about 10-15 minutes. Drain any excess water. Add coconut milk and puree. Add salt and pepper to taste. Chill in fridge until serving. Top with a basil olive oil drizzle and enjoy!