Special collaboration with Jill Nix
INGREDIENTS
1 head of cauliflower (chopped in food processor)
1 yellow onion (chopped)
1 Tbsp garlic (I used minced garlic in a jar)
1 Russet potato (peeled and cubed)
S/P to taste
1 & 1/2 quarts of chicken or vegetable stock
**You could add coconut milk for a creamier texture - about 1 cup
INSTRUCTIONS
1. Saute onion, garlic and ginger until onion is opaque (2 - 3 minutes)
2. Add all ingredients to large pot and simmer until potatoes & cauliflower are tender or use Instant Pot and follow soup instructions
3. Garnish with fresh parsley or cilantro