1 head of cauliflower, chopped
3 carrots, chopped
3 cloves garlic, minced
1 leek, chopped
1 teaspoon olive oil
3 cups vegetable broth
1 can coconut milk
1 teaspoon garlic granules
1 teaspoon onion granules
1 Tablespoon parsley flakes
Juice of 1 lime (about 2 Tablespoons)
Salt and pepper to taste
- Saute the cauliflower, carrot, leek and garlic in the olive oil until the vegetables start to soften.
- Add the broth, coconut milk and seasoning and cook about 15-20 minutes.
- Squeeze the lime juice into the soup along with salt and pepper.
- Cook an additional 5 minutes, or until vegetables are to desired texture.
Recipe Courtesy of Chelsea Lincoln