- 3 cans organic diced tomatoes
- 1 head of cauliflower
- 4 Cups Organic chicken stock
- 1 cup coconut milk
- 2 Tbsp pesto sauce
- 1 Tbsp Fresh basil
- Drain juice from tomatoes and set aside
- Chop the cauliflower into small pieces.
- Take a large pot, add cauliflower, tomato juice, chicken stock.
- Bring to a boil and reduce to simmer
- Once cauliflower is soft, add coconut milk, pesto and puree using a blender
- Serve and Enjoy