Fall Cauliflower Soup
WHAT YOU'LL NEED
  • 1 cauliflower head, cut into small pieces
  • 2 tablespoons olive oil
  • 2 cups vegetable broth or chicken broth
  • 1 (13.5-ounce) can unsweetened coconut milk
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
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Get Recipe Ingredients
DIRECTIONS:
  1. Add the oil to a large pot over medium heat.
  2. Add the cauliflower pieces. Cook, stirring occasionally, until tender (around 6–10 minutes, depending on the size of your florets).
  3. Stir in the broth, coconut milk, garlic powder and salt. Cook for another 10–12 minutes until the soup is warm.
  4. If using a blender, puree the soup in batches. If using a hand blender, you can puree until smooth directly in the pot.
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THRIVE TIP

If you don’t have coconut milk, use any other milk of your choice! You’ll still get a creamy texture that makes this soup silky and delicious.

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