Cauliflower and kale soup

Ingredients for 4 servings:

• 200 g cauliflower
• 100 g kale
• 400 ml coconut milk, unsweetened
• 1 m.-sized onion(s)
• 8 small tomatoes, ripe
• 1 tsp, heaped cumin powder (cumin)
• 1 tsp, heaped turmeric powder
• 1 tsp, heaped Himalayan salt
• 1 tsp, heaped chili flakes
• 1 tsp, heaped ginger, chopped
• 100 ml water, hot
• 4 tbsp coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and vegetarian

Preparation: Cut the cauliflower and kale into bite-sized pieces. Chop the ginger. I use the stems, except for the outer leaves, of the cauliflower; I cut them a bit smaller to reduce the cooking time. Chop the onions. Heat the coconut oil in a pan and add the onion. Sauté the onion briefly, then add the halved tomatoes, cumin, and ginger. Once the tomatoes are soft, add the rest. Stir frequently. Rinse the can of coconut milk with water and add it. Cook over medium heat. Mine was done in about 15 minutes. It tasted almost better reheated the next day.