When the days become shorter, the leaves start to fall and you feel the chill in the air, it’s always nice to come home to a creamy, nutritious, comforting soup. Especially when it’s vegan cauliflower soup.

The cauliflower in this soup makes it very creamy without the addition of any cream, however, I like to add coconut cream to the soup as it increases my fat intake and gives the soup a coconutty flavor. For more information on the benefits of good fats, check out Dr. Mercola’s book:
 
This soup can be made well in advance and frozen for convenience which is always nice as sometimes I simply don’t feel like cooking but still want a nourishing meal. Knowing there is good stuff in my freezer allows me to breathe a sigh of relief. They say preparation is key and those that fail are those that fail to prepare.

The soup itself is really quite easy to make and if you find the consistency too thick, simply add more water till you get the consistency you like.

****As always, do your best to buy organic preservative free ingredients and use a good quality salt like Himalayan or Celtic.

Saute onions in coconut oil

Add cauliflower pieces to onions and saute for a few minutes

Recipe: Creamy Vegan Cauliflower Soup

INGREDIENTS:

• 1 Tbs coconut oil
• 1 head of cauliflower cut into pieces
• 2 onions
• 1.5L (6 cups)  vegetable stock
• 250ml (1 cup) coconut cream
• Roasted pepitas, chopped parsley and salt and pepper

METHOD:

1. Heat pot, add coconut oil and onions
2. Add cauliflower to pot and saute
3. Add stock and bring to the boil
4. Turn heat to low and simmer for 20 minutes
5. Blend with a hand blender or Vitamix
6. Add coconut cream and salt to taste
7. Garnish with pepitas, parsley and salt and pepper
8. Enjoy!