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Pdfby Rachel Riggs
If you’re unsure about cauliflower, this silky soup is unexpectedly subtle and might just win you over. It’s the perfect thing to balance out any winter indulgences. Cozy up with a warm bowl of this seasonal soup, and pair it with roast chicken or a mild, flaky white fish for a complete, satisfying meal.
Serves 4
Ingredients:
Method:
Combine all ingredients, except coconut milk, celery leaves, and oil, in a large saucepan over high heat. Cover, and when it reaches a boil, reduce the heat to medium-low and simmer for 15 minutes, until vegetables are very tender. Turn off the heat, then stir in coconut milk.
Carefully transfer the soup to a blender and blend until smooth. (Alternatively, use an immersion blender, but it won’t be as smooth.) Season to taste with salt.
Ladle the soup into bowls, then garnish with celery leaves and finish with a drizzle of olive oil.
Sourcing Note: Trader Joe’s Organic Coconut Milk is my favorite.