Curried Cauliflower Fish Soup

This is such a simple and flavorful soup – it tastes rich and creamy from the coconut milk and spices – perfect blend! You’re getting a nice hit of protein and vegetables in the is soup, and some healthy medium chain triglycerides (a fat-burning fat!) from the coconut milk. And best of all, it’s quick and easy!

Ingredients:

1 head of cauliflower cut into florets

-1 onion, diced

-4 stalks celery chopped

-2 large carrots diced

-4-6 fillets of any white fish (can be frozen)

-1-2 Tbsp curry powder (to taste preference)

-1 tsp sea salt

-2 TBSP Kombu flakes (seaweed)

-1 can full fat coconut milk

-3-4 cups water

-pepper to taste, coconut flakes for garnish

Instructions:

1. Sauté the onion, carrot and celery in some olive oil in a large pot. 
2. Add curry seasoning and cook 2 more minutes. 
3. Add cauliflower, fish, water and other seasoning. 
4. Cook 20-30 minutes until cauliflower is cooked and fish is falling apart. 
5. Season to taste. 
6. Serve with coconut flakes and additional hot sauce if desired. 

NOTE – if you don’t have Kombu use broth instead of water for better flavor (vegetable stock works well).