SOUP WITH CAULIFLOWER, GINGER AND TURMERIC

 

Ingredients

• 1 large head Cauliflower, cut into bite sized florets
• 4 cups Chicken or Vegetable Broth
• 1 (14 oz.) can Full Fat Coconut Milk
• 4 Carrots, peeled and chopped
• 3 cups Celery, chopped
• 1 Onion, chopped
• 4 cloves Garlic, minced
• 1 inch Ginger, minced
• 1 tbsp Turmeric
• 1 tbsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 cup Fresh Parsley, chopped
• 2 tbsp Coconut Oil

Instructions

1. In a large soup pot over medium heat, add the coconut oil. Once melted, add the carrots, celery and onions and sautée, stirring occasionally, for a few minutes until soft.
   
2. Add the cauliflower, ginger, garlic, turmeric, cinnamon, nutmeg, salt and pepper and cook, stirring occasionally, for a few additional minutes or until the veggies are coated in the spices and the ginger and garlic become fragrant.
   
3. Add the coconut milk and chicken broth, give it a stir then bring it to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes or until the veggies are fork tender.
   
4. Remove half the cauliflower from the pot and use an immersion blender to purée the remaining contents until smooth. Alternatively, transfer it to a stand alone blender to purée.
   
5. Stir in the whole cauliflower florets (reserving a few pieces for garnish, if desired) along with half the parsley. Transfer to bowls and garnish with the remaining parsley and reserved florets.