Vegan SuperFood Keto Soup

Ingredients

• Cauliflower

  Raw

  1 head medium or 588g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Bay leaf

  Dried

  1 leaf or 0.2g

• Watercress

  Raw

  4 cup, chopped or 136g

• Spinach

  Raw

  6 cup or 180g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Coconut oil

  4 tbsp or 54g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Warm the coconut oil in a large soup pot over medium heat. Add the diced onion and minced garlic; cook, stirring, until softened and lightly browned.
2. Stir in the cauliflower florets and add the bay leaf. Cook, stirring frequently, until the cauliflower edges begin to soften, about 5 minutes.
3. Add the spinach and watercress and cook until just wilted, 2 to 3 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce to a simmer and cook until the cauliflower is tender, 8 to 10 minutes. Stir in the coconut milk.
5. Remove the bay leaf. Season with salt and pepper, then blend in the pot with an immersion blender until smooth and creamy. Adjust seasoning to taste and serve.