Makes 10 servings.
Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.
INGREDIENTS:
4 tablespoons of extra-virgin olive oil
2 Vidalia onions
4 garlic cloves
1 small cauliflower, about 1½ pounds
¼ teaspoon chili powder, optional
1 pound frozen corn, thawed
One 13.5 ounce can unsweetened coconut milk
4 cups vegetable broth
3 -4 tablespoons lime juice
Kosher salt
Freshly ground black pepper
Toasted sunflower seeds for garnish
PREPARATION:
Peel the onions and garlic and cut into large pieces.
Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.
In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.
Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes.
Puree the soup, in batches, in a Vitamix until very smooth.
Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.
NOTE:
This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency.
