Originally, this post was going to be about the lovely little roasted French Fingerling Potatoes you see in the picture (that’s the reason they’re in the foreground), but once I tasted the warm, creamy soup, my mind was set in a different direction. The soup was an experiment from a recipe I used years ago combined with the way I prepare foods today. To my surprise, it turned out exactly as I had hoped and was the perfect lunch for this cool first day of November. By the way, the potatoes are out-of-this-world good and a possible future post.

As always, this soup recipe is open to change. Feel free to leave out the cauliflower if you don’t like that vegetable. The soup is still great and packed with powerful nutrients. Broccoli and cauliflower are cancer fighters, and you all know that spinach is an amazing source of iron. Spoon it or sip it, just do your best to get this in your diet. It’s an easy and effective way to strengthen your immune system for the upcoming season.

WHAT YOU’LL NEED:

1/2 or 1 whole medium white onion, chopped
1 clove garlic, chopped
1 head broccoli, chopped (stems & leaves included)
1 head cauliflower, chopped
2 handfuls fresh spinach leaves
1 can organic coconut milk
2-4 cups vegetable broth (it depends on the consistency you prefer)
sea salt, pepper, paprika, garlic powder, to taste

HOW IT’S DONE:

In a large pot saute the onion and garlic in 1-2 TBS coconut oil or a little vegetable broth until tender.
Add broccoli and cauliflower, stir, and cover for approximately 7 minutes or until veggies are just tender.
Add spinach, stir, and allow to wilt, approximately 3 minutes.
Remove half of the veggie mixture and process in a food processor or high speed blender until desired consistency is reached. (I like mine not quite smooth.)
Return processed veggies to pot with other veggies and add milk and broth. Stir together well and cover. Heat on low for 5-10 minutes.
Add seasonings and serve.