Green Goodness Soup!

Grey rainy day means soup here at Casa MKB. This is the one I made for dinner tonight. It is one of my favorites of all time.

1 head of cauliflower (chopped but not too small you don't want it to fall through the colander holes)
1 tsp coconut oil
3 HUGE handfuls of spinach
1/2 onion (chopped)
1 cup of chicken broth
2/3 cup coconut milk
1 chicken breast w/o tenderloin (chopped)
1/2 lb bay scallops (about two and a half handfuls)

Steam the cauliflower. If you don't have an actual steamer, fret not. I don't either :). Get a big soup pot and put 2 inches of water in the bottom. Put the cauliflower into a metal colander and put it in the pot. The handles of my colander stick out so it stays suspended over the water, but doesn't touch it. Put the heat on as high as it will go and get the lid that normally goes to the pot and put it on. It won't be a tight fit because the colander's handles will be in the way, but it's good enough. Now forget the cauliflower exists :).

Sauté the onion in the oil for about 5 minutes. Add the spinach and cook until it wilts. Now get a pan hot over medium heat with a teeny bit of olive oil in it. Sear the scallops on the down side for about a minute and toss them around for another minute and a half or so. They'll be done by then. You don't want to overcook scallops or they get rubbery and gross. Pull them out and set aside and add the chicken into the scallop juicy goodness. Toss it around for 5-6 minutes or until it's done. Put into same container as scallops.

Test the cauliflower and see if it's soft. If so, dump it into a blender (I highly recommend our Vita-Mix) with the spinach onion mixture, the chicken broth, and the coconut milk and let it rip. If your blender is having trouble, there may not be enough liquid, so add chicken broth bit by bit until the mixture can be blended and the soup is the consistency you like. MKBBF likes his soup thick and creamy (I think it's a New England thing), so I don't use a ton of liquid in the recipe. Pour the blended soup into a pot and heat until warm. You won't need to do this if your coconut milk and chicken broth are at room temp because the cauliflower is screaming hot. My liquids had both been in the fridge so I had to heat it a bit.

Put a scoop of the chicken scallop mixture in the bottom of a bowl and ladle a couple of scoops of the green goodness over it. Get a spoon and dive in!