Martha's Cauliflower Soup

Summary
Prep time	45 min
Cook time	10 min
Source	[Healthharmonywithmartha.com Health Harmony with Martha]
Yield / serves	6-8 servings?
Rating	(unrated)

Ingredients

• 1-2 heads of cauliflower, cut into chunks
• 1 large potato (optional)
• olive oil
• salt & pepper
• 2 32 oz cartons of vegetable stock
• 1 can coconut milk (full fat)
• 3-4 cloves garlic, minced
• 1-3 T freshly grated or powdered ginger
• 1-2 T curry
• 1-2 T turmeric
• 3-4 stalks of green onions
• cooked chicken chunks (optional)
• 1 bunch cilantro or parsley (garnish)
• pine nuts or favorite nut (optional garnish)

Preparation

Drizzle olive oil over the cauliflower and potato chunks, and season with salt and pepper. Roast for 30-40 minutes at 400°. Set aside about 1 cup of roasted cauliflower when done.

Combine the broth, cauliflower, potatoes, garlic, and spices in a large stock pot. Heat until warm to the touch. Blend until smooth.

Reduce heat to low, and add the coconut milk, chicken, and stir.

Garnish with a sprinkle of remaining cauliflower, cilantro/parsley, and nuts.