INGREDIENTS:
 

- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 medium head cauliflower,
broken into florets (about 6 cups)
- 1 small potato, peeled and cubed
- 2 cans (14-1/2 ounces each) vegetable broth

- 1 can (13.66 ounces) coconut milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Nutritional yeast, chopped green onions and fresh herb

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Instructions:
 

1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Stir in cauliflower, potato and broth; bring to a boil. Reduce heat; simmer, covered, about 20 minutes.
 

2. Remove from heat. Stir in coconut milk, salt and pepper; cool slightly. Puree in batches in a blender or food processor until smooth. If desired, top with nutritional yeast, green onions and fresh herbs.
 

©tasteofhome