Cauliflower and Pea Shoot Soup

Ingredients

2 tablespoons
coconut oil
1⁄2 teaspoon
salt
1
onion (chopped)
1
head of cauliflower (chopped)
1 can
coconut milk (15 oz can)
2 cups
vegetable broth
4 cups
loosely packed pea shoots (or a bag of fresh spinach)
1⁄2
lemon
1 handful
fresh mint (chopped)
Yields:
servings

Instructions

Sweat the onion in the coconut oil and salt. Allow it to color a bit but not brown.

Add cauliflower and stir fry for 3 minutes. Add coconut milk and broth and simmer until soft but not mushy. Cool. Do not skip this step.

Process soup in a blender with the pea shoots or spinach. Return to pan to heat.

Adjust flavor with a squeeze of lemon, plus salt and pepper to taste.

Garnish with fresh mint.