Cauliflower Broccoli Mushroom Soup


¼ – ½        Cup                                             Coconut Oil

3 – 4        Cloves                                        Garlic

6 – 8+     Cups                                           Cauliflower, Broccoli, Mushrooms (medium dice)

1               Tablespoon                               Onion Powder

1 + 2        Cups   (approx.)                       Vegetable Stock

2               Tablespoons                            Tapioca Flower

1               Can                                              Full Fat Coconut Milk

Salt and Pepper to taste

To Prepare:

In a 3 or 4 quart pot heat ¼ Cup Coconut Oil.

Add garlic and sauté Garlic until lightly golden.

Add Mushrooms and cook for a bit, then add Cauliflower and Broccoli. Sauté until gently cooked. If necessary, add more Coconut Oil for vegetables to be lightly coated. Stir gently while sautéing.

Stir 2 tablespoons of Tapioca Flower into 1 cup of Vegetable Stock.* Add to vegetables.

Immediately add 2 additional cups of Vegetable Stock. Stir together.

Add contents of can of Coconut Milk. Stir into mixture.

Add salt and pepper to taste.

  • For a thicker soup more tapioca flower may be mixed with a small amount of additional liquid and added to the recipe.

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