INGREDIENTS

• 2 tablespoons coconut oil
• 2 shallots, diced
• 2 stalk celery, chopped
• 1 whole lemon, juiced
• 2 teaspoons turmeric powder
• 2 teaspoons ginger powder
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 4 cups reduced-sodium vegetable broth
• 1 can full fat coconut milk
• 3-4 cups cauliflower florets (about 1 head of cauliflower)
• 1 can chickpeas
• ¼ cup fresh italian parsley, chopped

DIRECTIONS

1. Add coconut oil, shallots and celery to a soup pot over medium/low heat. Saute for 3 minutes.
2. Add the lemon juice, seasoning, vegetable broth, coconut milk and cauliflower. Bring to a boil and simmer for 20 minutes.
3. Use an immersion blender to blend the soup partially so that is creamy but retains some pieces of cauliflower.
4. Add the chickpeas and parsley and simmer for 8-10 minutes to finish heating.
5. Enjoy!