(Colleen's) Creamy Cauliflower Soup

Our family has had this soup just about once a week for the past month, and we still love it! It is a winner for speed and ease, as well as health and taste. In a mason jar it is a great gift.

My friend Colleen says: "Here is the recipe I use. I vary the amount of liquid to cauliflower depending on how creamy (thick) I want the soup to be. I like the soup to be creamy, so I usually add just enough liquid to cover the cauliflower in the pot. I usually do about 1:1 ratio of broth to coconut milk. You can make the soup a little sweeter by adding a little more coconut milk. I use the Thai kitchen brand because it doesn't have scary additives."

Here is her recipe: Creamy Cauliflower Soup (Colleen's)

2 heads cauliflower (I use the florets, not the big stem)
1 yellow onion
2 cups chicken broth (sometimes I need more if the head of cauliflower is big)
1 can coconut milk (regular, not lite)
1 tsp. salt (sometimes more)

1. Saute onion in the pot that you wish to make the soup in. I use either butter or coconut oil for sauteing.
2. Once onions are translucent, I add the broth, coconut milk and cauliflower. Bring to a boil.
3. Cover and simmer on low-med heat for about 15-20 min.
4. When cauliflower is tender, blend the soup in a blender until creamy.

Calli's version: (I have a bigger family!)
3 large bags of frozen cauliflower
1 cup frozen onions
3 cups chicken stock
2 cans coconut milk
2 peeled, diced potatoes
salt and pepper to taste

YUMMO!