Cream of Cauliflower soup

Right now I am reading this book called Potato, by Alex Barker and Sally Mansfield. They describe their book as “The definitive guide to potatoes and potato cooking. Includes a directory of the world’s best varieties. Preparation and cooking techniques, and over 150 sumptuous recipes.” Being that my winter diet will be largely potatoes I was overjoyed it find this gem on a shelf at the library. I ran across a recipe of cream of cauliflower soup with a scallion garnish. And while I didn’t follow their recipe at all, what a great idea! Here is my version which is both gluten-free and vegan.

Chop: A large onion, two large potatoes, two medium sized carrot, 2-3 gloves of garlic, and a head of cauliflower. My soup is this pretty orange because I used yellow cauliflower, but use whatever you like. Saute, onions, garlic, and carrots, and some ground corriander, in a big pot until the onions are soft. Then add the cauliflower and cover with water. Add a few caradmom pods. Simmer for an hour or so. Add around 2/3 a can of coconut milk, and salt and pepper to taste. Blend. Eat.

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