Ingredients:

• 2 bunches spinach, stems trimmed
• 1 tablespoon coconut oil or ghee
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 cups homemade vegetable stock
• ½ cauliflower, cut into florets
• 1 can of organic low-fat coconut milk, divided
• ¼ teaspoon ground nutmeg
• ½ teaspoon Celtic sea salt
• 1 pinch of cayenne pepper

1. Rinse spinach leaves, and shake off excess water.
2. Melt coconut oil or ghee in a large saucepan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic and stir for 1 minute.
3. Add vegetable stock and cauliflower. Cover, bring to a boil, and cook for 8 minutes, or until cauliflower is tender. Add spinach and cook until just wilted.
4. Blend soup using a food processor, countertop blender, or immersion blender until smooth. Return to pan.
5. Add 1 cup of coconut milk, nutmeg, sea salt and cayenne pepper. Bring to a gentle simmer.
6. Ladle into cups and drizzle with remaining coconut milk. Season with a pinch of cayenne pepper.

Warming and delicious in cool weather, this spicy vegetable soup will leave you feeling souper!