This is one of our favorite soup recipes! This creamy soup is packed full of vitamins, minerals, fiber, and phytochemicals. It can be paired with just about anything or makes for a great lunch option. We hope you enjoy it!
1/2 head cauliflower, chopped
2 heads broccoli, chopped
2 cans light coconut milk
6 cloves (or more) of garlic, minced
1 whole yellow onion
¼ cup nutritional yeast
1 heaping tablespoon of coconut oil
salt + pepper to taste
Preheat oven to 425. Chop up the cauliflower and add to a baking sheet. Drizzle avocado oil and sprinkle pink salt over the cauliflower, then bake for about 10-15 minutes (until cauliflower is tender). Heat a large soup pot over medium heat and add a heaping tablespoon of coconut oil. Cut up the onion and mince the garlic and add to the pot. Cook until the onions are translucent. Add the cauliflower, broccoli, coconut oil, and nutritional yeast. Bring to a boil, then reduce to medium-low and cook for 20-25 minutes. Use an immersion blender or add to a blender to form a creamy consistency.
Total time: 40 minutes