Cauliflower + potatoes + vegetable broth + coconut milk = creamy soup heaven!
I bought a head of cauliflower a few days ago without having a plan for it. The cauliflower was priced well so I simply couldn’t resist the purchase. (I am pretty sure I told you about the high food prices over here.) Nevertheless, I left this big baby in the refrigerator until it called me. Then, on a day I needed some comfort, the cauliflower and the potatoes looked at each other longing to make a soup baby. I helped them along.
Before you ask, yes, it is still 40 degrees on average here during the day and yes, the humidity is insane. But my dictionary does not have the word soup-weather in it. Soup-weather, for me, is 12 months a year.
I actually didn’t plan to share this recipe on the blog, but after posting it on my Instagram story and receiving so much interest, I thought I’d share what I did anyway since it’s such an easy and adaptable recipe. Speaking of easy, this recipe can be ready within 30 minutes. You don’t need much for this plant-based soup so I really hope you can make your own pot of comfort very soon.