Wheat Sensitivity Savior

This hearty and creamy soup is a delicious way to get your veggies in. It's made with cauliflower, onion, garlic, bone broth, and coconut milk, and it's seasoned with sea salt and black pepper. It's perfect for a cold winter day or any time you're looking for a comforting meal.

I first came up with this recipe when I was trying to find a way to use up some leftover cauliflower. I had already made a few different cauliflower soups, but I wanted to try something different. I decided to add some onion and garlic for flavor, and I used bone broth and coconut milk to make it creamy and rich. The result was a delicious and satisfying soup that I've been making ever since.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 head cauliflower, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups bone broth
• 1 can (14 ounces) full-fat coconut milk
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Optional: chopped fresh parsley for garnish

Instructions

1. In a large pot or Dutch oven over medium heat, sauté the onion and garlic in a little bit of olive oil until softened.
2. Add the cauliflower and sauté for another 5 minutes until it starts to soften.
3. Pour in the bone broth and coconut milk.
4. Season with sea salt and black pepper.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cauliflower is tender.
6. Use an immersion blender or transfer the soup to a regular blender and puree until smooth and creamy.
7. Serve hot, garnished with fresh parsley if desired.

Why It Works

• The cauliflower provides a mild flavor and a creamy texture.
• The onion and garlic add depth of flavor.
• The bone broth adds richness and depth of flavor.
• The coconut milk adds creaminess and a touch of sweetness.
• The sea salt and black pepper enhance the flavors of the other ingredients.