Slow Cooker Curried Cauliflower Coconut Soup - Meatless Mondays

• 1 teaspoon olive oil
• 2 teaspoon garlic, minced
• 1.5 cup white onion, diced
• 1 tablespoon madras curry powder
• 1 teaspoon salt
• 1.5 pound cauliflower, raw, roughly chopped
• 4 cup chicken broth
• 398 milliliter coconut milk

1. heat the olive oil in a skillet on medium; soften the garlic and onions for 2 minutes (optional step*) transfer the mixture to the slow cooker sprinkle in the curry powder & salt add the cauliflower, chicken broth, coconut milk stir, cover and cook on LOW for 5-6 hours or HIGH for 3 hours once cooked use an immersion blender and blend to a creamy consistency serve hot (great chilled in the summer months)