We are finally getting a few coolish days here and there.
That means Soup's On!

This is a recipe a friend of mine posted on FaceBook.
She posted it several different times
and each time said she loved it.
Mouth-watering good and habit forming!
Not to mention easy.
Sounded perfect to me.
Nice and light before the heavy eating on Thanksgiving day! 


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Simple ingredients

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I finished a bowl full before I knew what hit me!

I think the coconut milk gives it a rich taste.


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Golden Cauliflower Soup
(This is the original recipe as posted by Mel Joulwan's at Well Fed.) INGREDIENTS: 1 large head cauliflower (about 3 pounds) 1 tablespoon coconut oil 1 medium onion, diced (about 1 cup) 2 large carrots, diced (about 2 cups) 2 cloves garlic, smashed 2 cups beef broth 1 cup water 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup canned coconut milk

OPTIONAL GARNISHES: extra-virgin olive oil + ground nutmeg minced parsley + chopped walnuts toasted, slivered almonds + ghee minced dried dates + chopped pecans DIRECTIONS:
        1   Wash and core the cauliflower, then coarsely chop. Set aside. 2 Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, carrots, and garlic. Stir with a wooden spoon and cook until they’re soft and golden, about 5 minutes. Add the chopped cauliflower and cook until beginning to brown, about 5 minutes. 3 Add the broth and water, then bring to a boil. Reduce heat to simmer and cook, covered, until the vegetables are very tender, about 45 minutes. 4 Working in batches, carefully transfer the cauliflower and some of the broth to a blender or food processor. Cover the top with a dish towel to protect yourself from splatters, and purée the cauliflower until smooth, adding more broth as necessary. 5 Pour the purée back into the soup pot, then add the salt, pepper, and coconut milk. Stir to combine and cook over medium until heated through. Serve immediately with garnishes, or store covered in the refrigerator. To reheat, warm the soup gently over medium-low heat until bubbly. NOTE: (From Mel)
I tried adding herbs and spices during cooking, but got the best results when I kept the soup plain and added seasonings at the end as garnishes as recommended above. I also experimented with chicken broth, beef broth, water, and different combos of all three for the base of this soup; the hands-down winner was beef broth. The versions made with chicken broth (and celery) ended up tasting too much like gravy. (If you’re looking for a healthy gravy you can ladle over chicken or turkey, cut this recipe in half, add a stalk of celery with the carrot/onion and use all chicken broth for the liquid.)


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My notes: 
I'm thinking about adding a little green chile (my New Mexico background)!
It needs a little "kick" to go with the "rich". 

Adding bacon would make it more like a chowder. 
I used my "motor boat" (immersion blender).
Easy enough to make this vegan by using vegetable broth.



Wishing YOU well, much joy and some yummy soup!





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