Add the olive oil and the chopped onion. Let the onion cook for 2-4 minutes.
Then, add in the garlic, cauliflower, broth, and coconut milk.
Stir well and cover with a lid. Cook for about 30-45 minutes or until the cauliflower is soft.
Using an immersion blender, puree the soup until creamy. (You can also transfer the soup into a regular blender, if needed)
Add in the herbs and seasonings of your choice, and serve immediately or store in the fridge for up to a week. You could also freeze it in an airtight container if you wish to use it at a later date.
Hall, Y.N., Fuentes, E.F., Chertow, G.M. et al. Race/ethnicity and disease severity in IgA nephropathy. BMC Nephrol 5, 10 (2004). https://doi.org/10.1186/1471-2369-5-10
Kiryluk K, Li Y, Sanna-Cherchi S, Rohanizadegan M, Suzuki H, et al. (2012) Geographic Differences in Genetic Susceptibility to IgA Nephropathy: GWAS Replication Study and Geospatial Risk Analysis. PLoS Genet 8(6): e1002765. doi:10.1371/journal.pgen.1002765