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Howdy folks! I’m so sorry for my absence. After many months of patient anticipation, and some months of impatient anticipation, my husband and I were finally able to move into our very first house!! After unpacking the kitchen and visiting my favorite coffee shop in the area (we’re still working on getting internet in the house-but that’s a whole other story), I finally have a post for you! The first weekend in the house was one of those weekends where the clouds outside were so close that they were almost claustrophobic. All I wanted to do was curl up on the couch with a good book, and make soup.  I started looking through all of my recently unpacked cookbooks (I’m well on my way to having a serious cookbook problem), and I stumbled upon Juli Bauer’s second cookbook, The Paleo Kitchen. She has an awesome cauliflower soup recipe that has a gorgeous garnish, and I had a cauliflower awaiting me in the fridge. It just seemed like fate!

Cauliflower Soup

Ingredients

1 large cauliflower, cut into florets
2 tablespoons coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
2 cups chicken broth
1 cup water
1 (13.5 oz.) can full-fat coconut milk
salt and pepper, to taste
pecan halves, for garnish
bell pepper, diced, for garnish
olive oil, for garnish

DIRECTIONS

1. Place the cauliflower in a steamer and steam until soft (I steamed mine for about 30 minutes)
2.While the cauliflower has a couple minutes left, melt the coconut oil in a Dutch oven or large saucepan/stock pot
3. Add the onions and garlic, and sauté until translucent
4. Add the cauliflower, broth, and water and bring to a simmer
5. Let simmer for 5-10 minutes, then remove from heat and add coconut milk, salt, and pepper
6. Using an immersion blender, puree the soup until smooth (or if you’re like me and don’t have one, carefully blend a little bit at a time in a blender)
7. Serve in bowls and garnish with pecans, bell pepper, and a drizzle of olive oil

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