- 1 medium-sized cauliflower chopped finely
- small piece of kombu
- 10 organic carrots chopped finely
- 1 1/2 tablespoons coconut oil
- 1 large diced onion
- 6 cups vegetable stock
- 1 teaspoon dulse salt
- 1 1/2 teaspoons curry
- 1 teaspoon cinnamon
- 1 teaspoon garam masala
1 Heat the oil in a large saucepan over medium heat and cook the onions for 3 minutes, or until soft.
2 Add the remaining ingredients to the pot and stir to combine.
3 Bring to a boil, cover, and reduce heat to simmer for 15-20 minutes, or until the vegetables are fork tender.
4 Blend soup
5 Top with some nut cheese or dollop of coconut yoghurt
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