Thursday, April 23, 2015

Asparagus and Cauliflower Soup

   4 servings
1 tablespoon olive oil
1 tablespoon coconut oil
2 small onions, thinly sliced
1 garlic clove, pressed
4 cups asparagus, cut into 1” pieces
4 cups chicken stock
¼ cup organic unsweetened coconut milk
2 tablespoons butter
1 head cauliflower, steamed
   Salt and pepper to taste
1. In a medium saucepan, over medium heat, heat olive and coconut oil.
2. Add onion, garlic, and asparagus until soft.
3. Add chicken stock and bring to a boil. Lower heat and simmer for additional 15–20 minutes.
4. Add coconut milk and butter. Boil for 2 minutes and remove from heat.
5. In a food processor, puree the entire mix. Add half of the steamed cauliflower and puree again.
6. Return to pot, warming and stirring the mix. Return to processor again, adding a ¼ of the remaining steamed cauliflower and puree.
7. Return the puree to the pot, adding the remaining ¼ of the cauliflower as is. Over low heat, stir the soup until warm and serve.

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