Dana's Chicken and Cauliflower Soup

I adjusted this recipe I found on-line.  Oh my goodness, this soup is good!!  The combo of the stock and coconut milk ratios make it so creamy!

Recipe

1 tablespoon oil

1 small sweet onion
2 carrots, peeled

1 small head cauliflower, broken into bite-sized florets

2 large gloves garlic, minced

14 ounces full-fat coconut milk

2 cups chicken stock

2 cups diced or pulled, cooked chicken (I use a rotissorie chicken)

1/2 teaspoon celery salt

1/2 teaspoon salt or more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried tarragon leaves

1 teaspoon dried parsely leaves

1 tablespoon fresh squeezed lemon juice

1 tablespoon chopped fresh basil

Coursely process onion and carrot in food processor or chop. Heat the oil in a pot, add the onion and carrot and saute for 5 minutes.  Add cauliflower and garlic and saute for 2 minutes.  Add the coconut milk, stock, chicken, salt and pepper and dried herbs.  Bring to boil, reduce heat, and simmer for a few minutes, just until the cauliflower and carrot are a little tender.  Remove from heat and add the lemon juice and fresh basil.  Add more salt if needed.  Yum yum!

4 servings