Dinner with the Fam - Part 1

I had to post this recipe right away since my mom kept asking me about it after making it for my family. Although I spent Thankgiving day with friends, I brought an extra gluten roast up to my parents for a visit. I also make a kale salad and this coconut veggie soup. Funny thing is, my mom had just bought some coconut milk for the first time since she has seen it in so many recipes, and then suddenly could not find one to use it. Now, here is a recipe!

This soup was eaten quickly at dinner with no left overs, not even enough to save some for my sister who was not there since she was sick. I made a different version for lunch the next day with broccoli, red onion, yellow squash and orange bell pepper. Again, there was no leftovers to share with my sister. Good sign! Hope you enjoy the recipe as much as my family!


Coconut Veggie Soup

1 head of Cauliflower, chopped
3 Carrots, chopped
3 cloves Garlic, minced
1 Leek, chopped
1 tsp Olive Oil
3 cups Vegetable Broth
1 can Coconut Milk
1 tsp Garlic Granules
1 tsp Onion Granules
1 Tb Parsley Flakes
Juice of 1 Lime
Salt and Pepper to taste

Saute the cauliflower, carrot, leek and garlic in the olive oil until the vegetables start to soften. Add the broth, coconut milk and seasoning and cook about 15-20 minutes. Squeen the lime juice into the soup along with salt and pepper. Cook an additional 5 minutes, or until vegetables are to desired texture. Makes 6 servings.