Ingredients
- 1 kg cauliflower
- 2 brown onions, chopped
- 2 garlic cloves, chopped
- 1 carrot, chopped
- 1 parsnip, chopped
- 1/4 celeriac, chopped
- 1/2 celery stick, sliced
- 1/4 tsp fenugreek powder
- 1/4 tsp curcumin powder
- 1 tsp salt (sea, Himalayan, rock)
- ground black pepper or white pepper, to taste
- 2 tbsp cold pressed coconut oil
- 100 ml coconut milk
- 1 1/2 l water
- 50 g walnuts, raw and chopped, to garnish
Place onions and oil in a large pot. Cook until translucent. Add garlic to the pot and cook for an additional 2 minutes. Then add carrot, parsnip, celeriac, celery, roughly chopped cauliflower, fenugreek, curcumin, and salt. Cover with water and let it simmer for 30 minutes. Add coconut milk and season with pepper. Blend the soup with a stick blender until smooth and creamy.
Serve it in large bowls. Garnish with walnuts.
Enjoy!