Photo Courtesy of Chelsea Lincoln

Servings: 6


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


  1. Saute the cauliflower, carrot, leek and garlic in the olive oil until the vegetables start to soften.
  2. Add the broth, coconut milk and seasoning and cook about 15-20 minutes.
  3. Squeeze the lime juice into the soup along with salt and pepper.
  4. Cook an additional 5 minutes, or until vegetables are to desired texture.


Recipe Courtesy of Chelsea Lincoln