4 medium organic onions
2 tbsp EVOO
3 tsp sea salt
freshly ground black pepper to taste
1 tbsp organic turmeric powder
1 qt homemade organic chicken bone broth [or substitute the broth of your choice]
1 head organic cauliflower, including the stem [peeled] and leaves
2 qts filtered water
2 bunches organic cilantro
roasted pumpkin seeds to garnish
Saute the onions in EVOO until tender. Add salt, turmeric, pepper while cooking the onions. Add chopped cauliflower, cover with bone broth and water, and bring to a boil. Reduce to simmer until all veggies are soft, about 20 minutes, then remove from heat. Chop enough cilantro leaves to set aside for garnish and add the rest to the hot liquid. Allow cilantro to cook for 1-3 minutes. The soup will be ready to blend with your immersion blender or food processor.
My bone broth is a thick gelatin when cooled, so I use additional water in my soup. If you use a store bought broth you may need to do less water and more broth.