INGREDIENTS

  • 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

METHOD
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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