1 head of cauliflower, chopped
1 zucchini, chopped
1 can coconut milk or evaporated milk
salt and pepper
Throw cauliflower and zucchini in a large saucepan with drizzling of olive oil.
Put lid on pan and put on medium heat and steam vegetables for about 5 minutes. Be careful not to burn the bottom of the pan.
Add coconut milk or the lower fat evaporated milk. Heat until vegetables are soft. Add seasoning to taste.
Blend soup until smooth.
Serve with a sprinkle of parmesan and toast.
Please let me know what you think. I hope you really enjoy it. Tune in tomorrow to find out how I re-purpose the left overs into a new meal idea.