Recipe serves approximately 4-16 oz portions

Ingredients for 4 Servings:

• 1 tablespoon Coconut Oil
• 1/2 cup Onion, diced (about 1/2 medium onion)
• 1/4 cup Celery, diced (3/8" pieces)
• 1 3/4 cups Water
• 1 cup Cooked Navy Beans (You can use canned beans)
• 1 1/2 cups Cauliflower Florets
• 1 cup Potato, diced (about 1 medium potato)
• 1/8 teaspoon Sea Salt (adjust to taste)
• 1/16 teaspoon Dried Ground Rosemary
• A pinch of Ground Black Pepper
• 1/8 teaspoon Curry Powder (adjust to taste)

Procedure for 4 Servings:

• Heat a large pot over medium heat.
• Add the coconut oil and diced onions. Cook for about 5 minutes until the onions become translucent.
• Add the spices and cook for an additional 5 minutes, until fragrant.
• Add water, cauliflower, and cooked navy beans (drained if using canned beans). Cook for about 30-40 minutes or until all ingredients are very soft.
• Use a blender or immersion blender to puree the soup until it's very smooth.
• Add potatoes and celery and cook until they are tender, about 10-15 minutes.
• Check the temperature (should be above 185°F or 85°C).
• Turn off the heat and serve your Cauliflower Potato Chowder.