It may not be the prettiest soup but it's tasty and oh so good for you. I highly suggest you give this one a try as its got so many good-for-you ingredients and is packed with healthy fat and cancer-fighting turmeric. 


  • 2 shallots
  • Oil for sautéing (I use St Francis Herb Farms ghee and coconut oil)
  • 1 head cauliflower
  • 3 cloves garlic
  • 1-2 tsp turmeric (I suggest starting with 1 if you’re new to turmeric)
  • 3 C vegetable or chicken broth
  • 2 C tightly packed spinach
  • 1 bay leaf
  • 1 TBS fresh thyme (see notes)
  • Handful fresh parsley
  • 1 C coconut milk
  • Salt and pepper to taste


  1. Roughly chop shallots then add to pan on stovetop along with the oil. Sauté until translucent, about 3 minutes or so.
  2. Roughly chop cauliflower and add to the pan along with the garlic and turmeric. Sauté for another 3 minutes or so.
  3. Add broth and bring to a boil.
  4. Reduce to a simmer and add spinach, bay leaf, thyme, parsley, salt and pepper.
  5. Simmer for about 15 minutes or so.
  6. Add the coconut milk and simmer for another 10 minutes or so.
  7. Remove bay leaf then use a hand immersion blender to blend the soup up. Or, transfer to a blender and blend until desired consistency.
  8. We like to enjoy this soup with a bit of hot sauce.


  • My tablespoons are US/Canadian tablespoons. For Australians you need to use 3 Australian teaspoons to make one Canadian tablespoon. 
  • Try to buy organic ingredients whenever possible.
  • Always use pink Himalayan salt or true sea salt.

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