Coconut Cream of Broccoli & Cauliflower soup

1  tablespoon		coconut oil
4  cups		broccoli
4  cups		cauliflower
200  mL		coconut milk
1  teaspoon		Powder Curry Spice Blend
1/5  cup		Parsley - Fresh, Chopped
1-3/10  liters		Water

Tip: For nutritional information on all the ingredients in Coconut Cream of Broccoli & Cauliflower soup just click on each ingredient name. Then adjust the serving size for any Coconut Cream of Broccoli & Cauliflower soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat the coconut oil in a large soup pot set over medium heat and stir in the garlic, onion, ginger and curry paste (this seasons the oil). Add in the cut up broccoli and cauliflower. Add just enough water to cover the vegetables- not too much. You can always thin the soup later, if you need to.

Add the chopped parsley. Season with sea salt and fresh pepper, to taste.

Bring the vegetables to a high simmer. Cover the pot, and reduce the heat to a medium simmer. Cook for twenty minutes or so, until they're fork tender.

Remove the pot from the heat. Use an immersion blender to puree the soup.

Return the pot to the stove and add in the coconut milk. Stir and heat through gently (don't boil the pureed soup).

Taste test and adjust seasonings.

Serve with a sprinkle of fresh minced parsley or a spoonful of plain vegan yogurt or sour cream.