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
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.