Phase 3 | Serves 4 | Prep time: 20 minutes | Total time: 35 minutes, plus chilling time if desired

Ingredients

• 1 sweet onion, sliced thin
• 2 leeks, washed well and sliced thin
• 12-ounce bag of cauliflower florets (or about one small crown of cauliflower), chopped
• 3 tablespoons olive oil, plus more for drizzling
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups chicken broth or vegetable broth
• 1/2 cup coconut cream*

Directions

1. In a large saute pan on medium-high heat, saute the onions, leeks, and cauliflower in the olive oil, about 10 minutes.
2. Add the salt, pepper, onion powder, and garlic powder and mix thoroughly.
3. Pour in the chicken broth, bring to boil, cover, and reduce heat to let the veggies steam until soft, about 15 minutes.
4. Transfer the soup to a blender and blend on high for 4 minutes. (Make sure you hold the lid on while blending hot things — the steam can push it right off!)
5. Add the coconut cream and blend 1 minute more.
6. Serve warm or cold, drizzled with olive oil.

*To get coconut cream, stick a can of full-fat coconut milk in the fridge. When it’s cold, the cream will rise to the top.