Ingredients

  • 1 head cauliflower, roughly chopped
  • 2 garlic cloves
  • 1 onion, diced
  • 2 carrots, peeled + chopped
  • 2 celery stalks; diced
  • 4 c. chicken stock
  • 1 c. coconut milk
  • 1 1/4 t. ground cumin
  • 1 t. ground turmeric
  • 1/2 t. ground coriander
  • fresh thyme; to taste (optional)
  • 1 c crimini mushrooms, roughly chopped + sautéed until browned 
  • sea salt + freshly ground black pepper
  • 1 T. olive oil

 

 

Directions

1. Add the olive oil in a large saucepan + place over medium heat.

2. Add the garlic, onion, carrots + celery. Cook stirring occasionally, until tender (about 5 min).

3. Stir in the cauliflower + cook, stirring occasionally for about 5 min. 

4. Add the chicken stock, cumin, turmeric, coriander + coconut milk and stir together.

5. Bring to a boil; then reduce the heat + let simmer for about 15 minutes or until the vegetables are tender.

6. Season to taste + serve garnished with mushrooms and thyme.