Coconut Curry Cauliflower & Bean Soup

Ingredients

• 11 Cups Water
• 1 Head of Cauliflower
• 1 Large Onion Chopped
• 3 Cans of Drained Garbonzo Beans
• 3 Stalks Celery
• 1 TBS Organic Chicken Better than Boullion (use their no-chicken base for a vegan recipe)
• 2 TBS Curry Powder
• 1 1/2 TBS Garlic Powder
• 1 TBS of Salt (more or less to taste)
• 1 Light Can Coconut Milk
• 1 Heavy (Full Fat) Can Coconut Milk

Directions

This soup is one of the best soups I have ever had in my entire life. I make a lot of soup- and never before was I so blown away with a flavor  that I felt the need to spoon myself endless taste samples from the boiling pot. I sampled so much- that I was full before dinner- and still had myself a nice big bowl.  If creamy soup makes you happy as it does me- then be prepared for euphoria. Infact let me go on to say that this soup is so good that if I had the time I would package and sell it.

Enough Banter- you should try it- and then let me know if you think Im exagerating

1. Into a Large Soup Pot add all Ingredients. (Note- add the chicken bouillon once the mixture begins to heat up so it comes off the spoon cleanly)
2. Cover the Pot and allow the soup to gently boil roughly 45 minutes- You want everything very soft.
3. Remove the soup from heat and puree it- using whatever kitchen tool you have. I used my blender.
4. Place the soup back into the pot and keep warm until serving.

With all of my soup recipes I recommend adjusting the liquid level to your liking. If its too thick- add some additional water.