How to make it

  • Pour enough oil into the bottom of a large sauce pan to coat it and heat over medium-high. When the oil is hot add the mustard seeds and cook until they begin to pop
  • Add the onion, garlic and ginger, and cook for about 5 minutes, until the onion becomes soft and translucent
  • Add the turmeric, cardamom and cumin
  • Add the cauliflower and parsnips and cook the mixture while stirring to coat for a couple of minutes
  • Add the stock and bring it slowly to a boil.
  • Reduce to a simmer and let cook for about 30 minutes, stirring regularly (The soup is ready when the cauliflower is cooked and tender)
  • Stir in the coconut milk
  • Puree the soup in a blender until smooth
  • Transfer from blender to serving bowl, season with salt and pepper and garnish with cilantro

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