Cut cauliflower florets off the central stalk and chop them roughly. Quarter the stalk and slice it.
Heat the oil in the soup pot over medium high heat, add onion, and garlic, and sauté until the inion softens. Add ginger, fenugreek and turmeric and stir.
Add the cauliflower stalk and sauté for another 5 minutes. Add 3 cups of boiling filtered water, a little salt and simmer for 10 minutes.
Add the cauliflower florets and more water to cover. Simmer for 30 minutes until the cauliflower is tender but not mushy,
Let the soup cool for 30 minutes, transfer everything into Vitamix, and blend until smooth and silky. Add more boiling water if soup is too thick.
Add lemon juice and salt to taste.
For a little kick, add a pinch of cayenne.
This recipe was adapted from Elina Fuhrman’s book, “Soupelina’s Soup Cleanse: Plant-Based Soups + Broths to Health Your Body, Calm Your Mind and Transform Your Life” (DaCapo Lifelong)