Creamy Cauliflower Soup with Coconut Milk

This delicious cauliflower soup is a delicious vegan recipe, made creamy with coconut milk. The soup gets an extra protein kick from blended cannellini beans. It’s a simple, hearty and supremely delicious dish, perfect for anytime, and takes only 15 minutes to prepare!

This recipes comes to us from Goya.

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Prep time: 15 minutes

Total time: 45 minutes

Serves 6

Ingredients:

• 1 tbsp Goya extra virgin olive oil (or similar)
• 1 onion, finely chopped
• 1 small head cauliflower, chopped (about 5 cups)
• 1 can (13.5 oz) Goya coconut milk (or similar)
• 1 can (15.5 oz) Goya cannellini (or similar)
• 2 tbsp Goya Sazonador Total (or similar)
• 1/2 tsp salt
• Fresh chopped chives, for garnish, optional
• Goya fried plaintains, optional (or similar)

Directions:

1. Heat olive oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 6 minutes. Add cauliflower, coconut milk, beans, Sazonador, salt and 2 cups water. Bring to a simmer and cook covered, until cauliflower is soft, 20 minutes.

2. Blend using a handheld or standard blender, processing until smooth. Serve in bowls, drizzled with olive oil and a sprinkling of chives.

3. Serve with fried plantains if desired.