coach tawnee

The following is a guest recipe from my amazing assistant coach, Milly Wade-West, who’s a hard-hitting Ironman athlete and fellow entrepreneur; thus, she’s very focused on ensuring she gets quality fuel in her body. This soup has it all: it’s delicious, healthy, clean ingredients, anti-inflammatory and boosts recovery. Plus, anything with turmeric and you can sign me up!

Directions

• Preheat oven to 450.
• Roast cauliflower covered in garlic cloves, EVOO, and spices.
• While cauliflower roasts, heat oil on pan and sauté 1 medium onion. Then add broth (veggie or bone) and the cauliflower when roasted.
• Use blender (hand blender or transfer to vitamix-style blender) and blend until smooth. Add ¼ c coconut milk full fat and blend a bit more.
• Serve with cilantro.