1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 large garlic clove, chopped
1 medium head cauliflower, chopped2 cups vegetable broth
1 15-ounce can coconut milk
Sea salt and black pepper
In a large soup pot, add the olive oil over a medium-low flame. When the pot is hot, add the chopped onion and garlic. Sauté for 8 to 10 minutes until the onions are soft and sweet.
Add the chopped cauliflower, vegetable broth, and coconut milk. Cover and bring the soup to a boil. When the soup is boiling, turn down the flame and allow it to simmer until the cauliflower is soft. Turn off the heat.
Use an immersion blender OR ladle the soup into a blender and blend in batches until smooth. Add salt & pepper to taste and serve immediately.