Turmeric is an anti-inflammatory spices. It should be combined with pepper for best results. The creamy texture is from coconut milk.
Serves 4
2 Tbs. (30 ml) olive or coconut oil
1 organic leek, white part only, thinly slice (Save the green to add to a salad or leek soup.)
3 cups (390 g) organic cauliflower florets
1 organic peeled garlic clove
1 1/4 inch (6 mm) fresh ginger, peeled and sliced
1 1/2 tsp. (7,5 g) turmeric
pinch or two each: cilantro or parsley, black pepper, and ground cumin
3 cups (720 ml) organic vegetable broth
1 cup (240 ml) organic coconut milk
1. In a large pot, heat the oil over high heat.
2. Add the leeks and sauté until it just begins to brown, about 3-4 minutes.
3. Add the cauliflower, garlic, ginger, turmeric, pepper, and cumin.
4. Sauté to lightly toasted the spices, 1-2 minutes.
5. Add the broth and bring to a boil.
6. Reduce heat to simmer and cook until the cauliflower is tender, about 5 minutes.
7. Use a blender and purée the soup in the pot until smooth.
8. Stir in the coconut milk and cilantro or parsley, reheat, then serve.
