Name: Slow Cooker Curried Cauliflower Coconut Soup - Meatless Mondays
Yield: 6
Cuisine: Indian
Ingredients: 1 teaspoon olive oil; 2 teaspoon garlic, minced; 1.5 cup white onion, diced; 1 tablespoon madras curry powder; 1 teaspoon salt; 1.5 pound cauliflower, raw, roughly chopped; 4 cup chicken broth; 398 milliliter coconut milk

Notes

substitute the coconut milk for half fat coconut milk to make it lighter garnish with chopped cilantro

Ingredients

For the soup

1 Teaspoon olive oil
2 Teaspoons garlic, minced
1.5 Cups white onion, diced
1 Tablespoon Madras Curry Powder
1 Teaspoon salt
1.5 Pounds cauliflower, raw, roughly chopped
4 Cups chicken broth
398 Milliliters coconut milk

Directions

For the soup

heat the olive oil in a skillet on medium; soften the garlic and onions for 2 minutes (optional step*) transfer the mixture to the slow cooker sprinkle in the curry powder & salt add the cauliflower, chicken broth, coconut milk stir, cover and cook on LOW for 5-6 hours or HIGH for 3 hours once cooked use an immersion blender and blend to a creamy consistency serve hot (great chilled in the summer months)