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Creamy Coconut Cauliflower Soup with Nutmeg & Rosemary

Trinity Bourne
  • 25 minutes
  • Serves 3

INGREDIENTS

1

onion (medium sized)

oil

1

large potato

1

cauliflower (medium sized)

200 milliliters

water (a little less than one cup)

400 milliliters

coconut milk (full fat)

1 tsp

sea salt

Big sprig of fresh rosemary

1/2 tsp

freshly grated nutmeg