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Cauliflower and Pea Shoot Soup

Print Recipe
Course Soups, Chilis & Stews
Servings 6 servings

Ingredients
  

  • 2 tablespoons coconut oil
  • 0.5 teaspoon salt
  • 1 onion chopped
  • 1 head of cauliflower chopped
  • 1 can full fat coconut milk 15 oz can
  • 2 cups vegetable broth
  • 4 cups loosely packed pea shoots or a bag of fresh spinach
  • 0.5 lemon
  • 1 bunch fresh mint chopped, optional

Instructions
 

  • Melt coconut oil in a large soup pot over medium heat. Add salt and onion and sweat for 10 minutes, allowing the onions to color but not brown.Add cauliflower and saute for 3 minutes. Add coconut milk and broth, bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in pea shoots or spinach, and allow soup to cool. Puree in a blender or with an immersion blender. Return to pot to heat. Adjust flavor with a squeeze of lemon, salt and pepper to taste.Garnish with fresh mint.  (Recipe #622)