Some of the ingredients I’ve included in this recipe give you some wiggle room with the amount to use. I eye ball my recipes a lot and use my intuition! Being a great cook is not a talent per se, it’s a skill… perhaps you can use this recipe as a starting point to honing your intuitive cooking skills! Most importantly, food preparation should be FUN!
2 tablespoons coconut oil
1 yellow onion, diced (I use Spanish onions, they’re sweeter)
2 carrots, peeled and chopped
2 large celery stalks & tops, chopped
½ teaspoon fennel seeds
1-2 teaspoons curry powder (I use 1 teaspoon)
1-2 turnips, peeled and chopped (depending on size)
½ – 1 head cauliflower, cored & chopped into small pieces (depending on size)
sea salt and fresh pepper to taste
1 can (14oz) coconut milk (no sugar)
- Heat the coconut oil, over a low-medium heat in a heavy soup pot and sauté onions until soft, approximately 5 minutes.
- Add the carrots, celery, and spices. Stir, cooking for 2-4 minutes. Allow the aroma of the spices to envelop you, they are delicious!
- Add the turnips, cauliflower, sea salt and pepper. Stir all together.
- Cover the vegetables completely with fresh water.
- Bring to a boil and simmer for approximately one hour or until the vegetables are tender. Keep checking to make certain that the water level stays above the vegetables.
- Add the can of coconut milk and simmer for another 10 -15 minutes.
- Using an Immersion (Hand Held) Blender blend the soup into a creamy consistency. You can use a blender if you do not own an Immersion Blender, however I do recommend you purchasing one. They come in very handy!
This recipe can also be prepared in a slow cooker:
Follow directions up # 4. Pour all of the sautéed vegetables into a Slow Cooker and cover them completely with water. Pour the can of coconut oil over the mixture and let cook for 6-8 hours. Follow #7 and #8.