Cumin Spiced Cauliflower Soup

• 1 teaspoon Freshly Grated Ginger
• 1 Tablespoon Cumin Powder
• 2 teaspoons Paprika
• 1 teaspoon Turmeric
• 3 cloves Garlic, Smashed
• 2 stalks Celery, Sliced
• 2 whole Carrots, Sliced
• 1 whole Medium Onion, Diced
• 1 head Cauliflower, Cut Into Smaller Florets
• 6 cups Vegetable Broth
• 1 whole Large Potato Diced
• 1 cup Light Cream, Optional
• 1 Tablespoon Chopped Fresh Parsley
• Extra Virgin Olive Oil
• Salt And Pepper, to taste

1. 1. Add about 2 tablespoons of olive oil in a large pot on medium heat. Quickly add the grated ginger, cumin, paprika and turmeric and let them cook. Add the garlic and stir for a minute. Add the celery, carrots, onion, 1 teaspoon salt and pepper and saute for a couple of minutes. Lower the heat if needed to prevent any burning.
2. 2. Add the cauliflower and stir until coated. Pour in broth, cover and cook until the cauliflower is starting to get tender. Add the potatoes and cook until both cauliflower and potatoes are tender.
3. 3. Carefully puree in batches and add back to the pot. If serving immediately, stir in cream, salt and pepper to taste. Serve with parsley as garnish. Leave out the cream if freezing.
4. Note: You can substitute vegetable broth with chicken, but obviously not for a vegan option. You would also leave out the cream. I tasted the soup with and without cream and they are both good.

freshly grated ginger, cumin, paprika, turmeric, garlic, stalks celery, carrots, onion, cauliflower, vegetable broth, light cream, parsley, extra virgin, salt

Taken from tastykitchen.com/recipes/soups/cumin-spiced-cauliflower-soup/ (may not work)