2 tablespoons extra-virgin olive oil

1 large yellow or white onion, chopped

3-4 cloves garlic, chopped

1 head of cauliflower, cut into florets 

4 cups low-sodium organic vegetable broth

2 teaspoons ground cumin

1 teaspoon red chili flake

½ teaspoon sea salt

½ cup organic coconut milk

1 handful fresh baby spinach

2 cups blanched broccoli, cut into small florets

2 tablespoons nutritional yeast or to taste

Fresh ground black pepper to taste

Heat olive oil in a soup pot or a Dutch oven over medium heat. Add chopped onions and sauté until starting to turn translucent. Add garlic and sauté for an additional minute. Add vegetable broth, cauliflower, cumin, cayenne pepper and sea salt. Bring to a boil over medium-high heat. Reduce heat, cover, and let simmer for 10 minutes or until cauliflower is tender. Remove from heat and let slightly cool. 

Place 2 cups slightly cooled cauliflower in a blender. Add ½ cup coconut milk and fresh baby spinach and place top on blender slightly slanted to release steam. Blend until smooth. Repeat until all cauliflower mixture is blended. Season to taste with additional sea salt and pepper. Return to blended cauliflower mixture to soup pot, adding in blanched broccoli florets, nutritional yeast and stir. Heat to serve.  

Recipe by Healthy Eating 101 Chef Megan McCarthy