Mia Rigden of The Rasa Life shows us how to make a cream-free, creamy soup, vegan and healthy dinner or lunch recipe made with cauliflower, garlic, and coconut milk

Cream-Free Creamy Soup

Mia and I are equally in love with soup. It’s such a good way to get in lots of nutrients and it’s so easy to make. I also love that it’s waste-free. You take pretty much anything in your fridge, cook it, puree it, saving all the produce you would thrown away at week’s end. The recipe Mia made for us is amazing because it’s so creamy, without any cream added. It’s also a great base for something more complex, so you can add any of those about-to-be-old veggies too.

When I asked Mia of RASA what she loves about this soup, she said, “I love this soup for so many reasons. The coconut milk not only makes it taste creamy and luxurious, but is also incredibly hydrating, good for digestion, and full of MCTs, an effective fat burning fuel source that our brains use for energy. I like to make this soup on a Sunday night to have for a few days early in the week. It really helps me to reset from the weekend and to start the week off super productive. No tired faces or Monday blues here!”

P.S. To make it an extra special beauty food, we’ve been adding a dose of CAP Beauty’s The Daily Hit. Make sure to add it in just at the end, before your ready to eat. It sharpens our focus and helps energize our minds.

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Mia Rigden of The Rasa Life shows us how to make a cream-free, creamy soup, vegan and healthy dinner or lunch recipe made with cauliflower, garlic, and coconut milk

Cream-Free Creamy Soup

Serves 4-6

Ingredients
  • 2 heads of cauliflower, chopped into florets (about 3-4 cups)
  • 8 cloves of garlic, skin on
  • 1 medium onion
  • 3 cups vegetable or bone broth
  • 1 cup full fat coconut milk
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • ½ cup coconut oil
  • Parsley for garnish
  • CAP’s The Daily Hit

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roughly chop cauliflower and onion, and add to a bowl. Cover with melted coconut oil and season with salt and pepper, then lay out on baking sheet. Wrap garlic cloves in tinfoil and drizzle with a little olive oil and salt, and add to baking sheet.

Bake for about 45 minutes, or until tender. Add to a high-speed blender (squeeze garlic out of the clove) with broth and coconut milk, and blend until smooth.

Reheat when ready to serve and garnish with a drizzle of olive oil, sea salt and some parsley. CBD oil optional.

Mia Rigden of The Rasa Life shows us how to make a cream-free, creamy soup, vegan and healthy dinner or lunch recipe made with cauliflower, garlic, and coconut milk

Special thanks to Mia Rigden of RASA!

Photo by Diana Davis

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