Cauliflower & Turnip Soup

Serves two

  • 2 TBS olive oil
  • 1 head cauliflower
  • 2 small round turnips, chopped
  • 1 large onion, chopped
  • 3 sticks celery chopped
  • 1 TBS fresh ginger, crushed and sliced into 2 or 3 chunks
  • 2 TBS nutritional yeast flakes
  • Handful of continental parsley
  • 1 1/2 tsp. ocean sea salt
  • 1/4 tsp. cracked pepper
  • 3 cups homemade or no additive chicken stock or filtered water

Warm oil in a large pan and add onions, celery and garlic
Sauté over medium heat and stir until well coated with the oil then add cauliflower and turnip and cook for 10 minutes
Add ginger, ocean sea salt and pepper, yeast flakes, parsley and stir well 
Add chicken stock and bring to boil stirring a couple of times
Reduce heat and cover, cooking for 20 minutes
Transfer to blender and puree
Once pureed return to pan to heat

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