Serves: Makes about 5 cups, and the recipe is easily doubled.
½ head cauliflower, cut into florets
2 medium zucchini, peeled and cut into large chunks
¾ cup chicken broth
½ cup coconut milk
1 teaspoon Old Bay seasoning or curry powder
½ tsp dijon mustard
1 tablespoon lemon juice
2 Tbs. fat of choice: lard, coconut oil, or butter if dairy is okay
12 oz fully cooked shrimp
Salt and pepper, to taste
Place the cauliflower florets, zucchini, and broth in the slow cooker. Cook on high for about 4 hours or low for 6-8 hours until the cauliflower is very tender. (You can also steam the veggies until tender instead of using a slow cooker and just add the broth in the next step).
Carefully pour the vegetables and liquid into a blender. Puree with the coconut milk, Old Bay, dijon, lemon juice, and fat. If the soup is too thick, add a bit more broth or coconut milk.
Chop the shrimp into small chunks. Place the shrimp and pureed soup base into the slow cooker or a pot on the stove and warm through. Season to taste with salt and pepper.