We often have easy soups like this on Saturday afternoons, or on busy summer evenings when dinner has to be made quickly (and we forgot to defrost something the night before!). This is a filling, yummy soup that my whole family enjoys!

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TUNA CHOWDER

 

Ingredients:

2 TB coconut oil

1/2 c onions, chopped

5 cloves  garlic, minced

3 c   carrots, sliced

2 c  celery, sliced

6 c  frozen cauliflower (or fresh)

2 cans  coconut milk

4 c  chicken broth

2 cans   tuna, drained

1   lime, juice of

1/2 tsp   cayenne pepper

salt & pepper

Method:

Melt the coconut oil in a large saucepan and saute the onions, garlic, carrots and celery for about 5 minutes. Add in the cauliflower and cook for another 5 minutes. Add in the coconut milk, broth, tuna, lime juice, cayenne pepper and salt & pepper. Cook for another 20 minutes, on high, stirring occasionally (or until the veggies are soft) Use an immersion blender to puree a little bit of the soup, leaving most of it in chunks. 

This recipe was shared at Pennywise Platter and Simple Lives Thursday