Creamy, delicious and healthy!
| Servings |
people
|
Ingredients
- 2 tablespoons coconut oil
- 6 cups mushrooms, chopped
- 1 yellow onion, chopped
- 2 garlic cloves, crushed
- 1 large zucchini, cut into 1/2-inch rounds
- 1 bay leaf
- water as needed
- 2 cups cauliflower, chopped
- 1 cup coconut milk
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- chopped parsley for garnish
Ingredients
|
|
Instructions
- In a large soup pot set over medium-high heat, melt the coconut oil.
- Add mushrooms and saute for 3-4 minutes or until they are lightly browned.
- Stir in onions, garlic and zucchini, sauteing an additional 3-4 minutes.
- Add the bay leaf and enough water to cover the vegetables.
- Cover the pot and bring to a gently boil. Lower heat to medium-low and simmer 3-4 minutes.
- Add caulflower and continue to cook 4-5 minutes or until the cauliflower if soft. Remove bay leaf and discard.
- Pour the soup into a blender in batches and process on high 30 seconds or until the mixture is creamy. Pour into a blow and repeat until with remaining soup in pot.
- Pour soup from bowl, back into pot and add coconut milk, salt and pepper, stirring to combine. Heat soup on medium for one minutes before lading into serving bowls. Adjust salt and pepper to taste.
- Once soup is in bowls, sprinkle dried thyme on top of the soup and add parsley for garnish (optional). Serve hot or warm.
Recipe Notes
Note:
I like a bit more salt in this soup so I adjust the salt up once it is done cooking.
Recipe adapted from Clean Eats by Dr. Alexandro Junger
Recipe found on www.culinarybutterfly.com