Recipe for COCONUT CAULIFLOWER SOUP

Summer at its best - cooking together with friends and family, from fresh locally grown produce, and in outdoors! 
This soup is a twist from an old tradition, called Summer Soup, often made this time of the year when the harvest is prosperous and produce were homegrown. It is a meat-free soup, and here it is made with coconut milk, giving it a deeper, a bit nutty flavor. The whole big pot of soup went on one sitting, with lots of compliments to its taste. 
Hope you'll enjoy it as much as we did!
~ Cheers!

• 1 cauliflower, washed, cut into bite-size pieces
• 5 medium-sized potatoes, washed, peeled, cut into bite-size pieces
• 5 medium-sized carrots, washed, peeled, cut into bite-size pieces
• 1 bunch of spring onion, washed, chopped fine
• 1 can of coconut cream
• `1 tetra of coconut milk
• 1 tsp of salt and 1/2 tsp of white pepper (to taste)

Prepare the vegetables as directed
Put them into a large pot and pour the coconut milk and cream on top of them
Take 1 dl/half a cup of water and rinse the can and tetra the coconut milk was in and pour the water into the pot
Mix the cream, milk, and water into the vegetables
It will look like there is not enough liquid, but the coconut cream and milk will liquidy as they heat up, it should be plenty of liquid for that amount of veggies. 
Let the vegetables cook in the liquid until done and tender, for about 20 minutes, depending on the size you cut them into, mixing the soup every now and then.
Flavor the soup with salt and white pepper, to your taste. 
Enjoy with a slice of good artisan bread.