Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Soups | Low Carb
- cauliflower, florets (900g)
- olive oil (2 tbsp)
- chicken stock (1 litre)
- tinned coconut milk (400g)
- white pepper (1/2 tsp)
- garlic powder (2 tsp)
- white onion (100g)
- sea salt (to taste)
In to a deep pan, add a glug of olive oil and fry off the white onion until soft.
Add in the garlic powder and cauliflower, continue to fry for a few more minutes.
Pour in the stock and bring to a boil. Reduce to a simmer and cook for about 15 minutes until the cauliflower is cooked.
Remove from the heat and use an immersion blender to blend until smooth. (Alternatively, blend in batches in a regular blender.)
Add in the coconut milk, white pepper and stir through. Add sea salt to taste.
Reheat and then serve piping hot.