1 tablespoon olive oil (rosemary-infused adds great flavor)
1 medium onion, diced
2 medium stalks celery, diced
1 teaspoon garlic puree (approx. 1 clove, minced)
4 large potatoes, scrubbed and roughly cut into small chunks
1 medium head of cauliflower, washed and cut into florets
6 cups vegetable broth
1/4 cup coconut milk
Sea salt & fresh pepper, to taste
Shredded cheese (choose a vegan variety if desired) or croutons
Heat olive oil in a large pot over medium heat. Add onion and celery and a sprinkling of salt and pepper, stir and let sauté over medium low heat for about 5 minutes. Stir in garlic puree or garlic and let cook for another minute
Add potatoes, cauliflower and broth. Bring to a boil then reduce heat to a bubbling simmer for 20 to 25 minutes until potatoes and cauliflower are soft.
Remove pot from the heat and, using an immersion blender, blend until smooth. Stir in coconut milk and add more salt and pepper to taste.
Garnish with cheese (choose a vegan variety if necessary) and chives (optional, but pretty good!) *Sharon Rhodes – The Honour System*
Per cup: Calories: 262; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 291mg; Carbohydrate: 46g; Dietary Fiber: 10g; Sugar: 13g; Protein: 8g: Potassium: 1351mg; Iron: 15%; Vitamin A: 40%; Vitamin C: 212%; Calcium: 11%