Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
• 1 tablespoon coconut oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups chopped cauliflower
• 8 ounces fresh baby spinach, chopped
• 3 cups vegetable broth
• ½ cup canned coconut milk
• Salt and pepper
Instructions:
1. Heat the oil in a saucepan over medium-high heat – add the onion and garlic.
2. Sauté for 4 to 5 minutes until browned, then stir in the
cauliflower.
3. Cook for 5 minutes until browned, then stir in the
spinach.
4. Let it cook for 2 minutes until wilted, then stir in the broth and bring to boil.
5. Remove from heat and puree the soup with an immersion
blender.
6. Stir in the coconut milk and season with salt and pepper to taste.
Serve hot.
Nutrition Info: 165 calories, 12g fat, 7g protein, 9g carbs, 3.5g fiber, 5.5g net carbs