Turmeric Cauliflower Soup

This healing anti-inflammatory soup is not only easy to make, but also very warming and delicious. It's one of my favorite detox soups to have at night and leaves me feeling satisfied because of the fiber from the cauliflower and the protein from the bone broth.

I like using (Brodo or Bonafide Provisions) bone broth as the liquid base for this version, which has many healing properties for the gut. However, If you are vegan or just prefer to keep the soup plant-based,  I have also made it with an organic vegetable broth.

Ingredients

• 1 organic cauliflower head, cut into small/ medium pieces

• 2 cups bone broth or vegetable broth

• 3 gloves fresh garlic, minced

• 1/2 red onion

• 1/2 cup raw cashew, soaked for at least 30 minutes

• 1 1/2 tsp pink Himalayan salt

• 2 tsp turmeric

• 1 tsp black pepper

• 2 tsp garlic powder

• Option to add mushrooms (I used shiitake)

Instructions

• In a large pot, boil water and add cauliflower. Cover for about 30 minutes on medium heat until the florets become very soft

• In a skillet, sauté garlic and onion for about 5-7 minutes and set aside

• If adding mushrooms, sauté separately and set aside

• Drain cauliflower once ready and place in a blender

• Add all spices, onion & garlic mix, cashews and bone broth and mix until texture is creamy

• Enjoy!

• *Can store in mason jar in the refrigerator for up to one week