Rinse spinach leaves, shaking off excess water. Melt butter in a large sauce-pan over medium heat. Add onion and cook for 5 minutes or until tender. Add garlic. Cook, stirring, for 1 minute.
Add stock and cauliflower. Cover and bring to the boil. Cook for 8 minutes or until cauliflower is tender. Add spinach and cook for 2 minutes or until just wilted.
Using a food processor or blender, process soup in batches, until smooth. Return soup to saucepan. Place over medium heat.
Add 1 cup coconut milk, nutmeg and cayenne pepper. Bring to gentle simmer. Ladle into cups. Drizzle with remaining coconut milk. Season with pepper. Serve with toasted rye bread.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.