I promise you, this soup tastes even better than it sounds! As the chill factor goes up a notch or ten, I figured now was the perfect time to cook it. Picture it… sitting by an open fire, in your favourite warm pyjamas and a cup of this delicious, creamy goodness…without the guilt! Does life really get any better? (This recipe also appears in The Real Food Blog Carnival this week!)
Ingredients
3-4 tablespoons of butter for frying
3-4 tablespoons of butter for soup
1/2 Onion, finely diced
1 Carrot, finely diced
1 stalk Celery, finely diced
1-2 Cauliflower heads (roughly chopped)
2 cups of Chicken Broth (homemade is best)
6 tablespoons of Coconut Flour
1 can of Coconut Milk
1 cup of milk (or can sub for Coconut Milk like I did)
2-4 teaspoons of Salt, to taste
Sour Cream, Creme Fraiche or Cream Cheese (again, homemade is best)
Prep
In a soup pot ( I love my Le Creuset cast iron pot), melt 3-4 tablespoons of butter. Yes go on, it wont hurt I promise. Add chopped onion and brown slightly. 
Add carrots and celery, then after a few minutes add cauliflower and parsley. Stir to combine. 
Cover and cook over low heat for 15 minutes and then pour in chicken stock. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 3-4 tablespoons of butter. Mix the coconut flour with the milk and whisk to combine. Add the mixture to the butter gradually, whisking constantly. 
Remove from heat and then stir in an additional cup of coconut milk or full cream milk. Add salt or pepper where necessary, to taste.
Just before serving add a generous tablespoon of Sour Cream or Cream Cheese to the bottom of your mug or bowl (depending on what you’re serving in of course) 
Add the soup on top and stir to combine. Spruce it up with a sprig of parsley and add some protein to your meal. Goes well with grass fed lamb chops, homemade pesto and ginger carrots!
Now I’m definately no Master Chef (or photographer for that matter – I’ll blame it on the iPhone), but I think this one would score Eleven out of Ten! Enjoy!
