Well hello there! Sooooo, I’ve ended a crazy crazy week. How about yourself? I’m always about the honesty and I don’t shy away from sharing. I’m struggling with my own health right now mostly based on my managing (or rather, not managing) the stress in my life. I’m doing my best by getting rest, eating as much plant-forward as possible, and getting low impact exercise like yoga, and walking. You will love my recent post where I talk about my practice of self-care and I share my Coconut Avocado Banana Nourishing Hair & Face Mask (PS. it’s all edible too!).
As we roll into March, how is your health? I recently posted this invitation to you – if you’re looking for someone to help you with the blockages in your health, then I’m your person. In this post, you’ll find the ways that I will help support you in your health journey.
Now, onto the recipe.
Now that cauliflower is back to decent prices, my veggie drawer is overflowing so I thought I would zip up this super quick soup.
1 medium organic cauliflower, cut into florets
1/2 cup diced onion
1 garlic clove, minced
1.5 cups chicken or vegetable stock
1 can of full fat coconut milk
1 tsp of turmeric
1 tsp of grey sea salt
1 tbsp of coconut oil
Garnish: cilantro or for extra decadence, truffle oil!
1. In a large saucepan, saute onion and garlic for about 4-5 minutes or until translucent.
2. Add all ingredients into saucepan and simmer on medium-low heat for about 20 minutes or until the cauliflower is tender.
3. Pour into blender and blend on high until smooth. Serve and Enjoy!