1: Combine the stock, coconut milk, crushed garlic and turmeric in a large saucepan and bring to the boil

2: Once gently bubbling, add the cauliflower, kale, salt and pepper

3: Cover and turn down to simmer for 5 minutes until the cauliflower is just tender but still firm

4: Allow to cool for 5 minutes then add to a blender/food processor with the soaked cashews

5: Blend on high speed until you get a completely smooth and creamy consistency.

6: Serve with an extra drizzle of coconut milk on top

Cauliflower and kale are part of the brassica family of vegetables. They contain glucosinolates, which are thought to have cancer protective properties, and are also fantastic sources of vitamins and minerals including vitamins A, B';s, C, K, and the minerals copper, iron, magnesium and manganese. This all, star combination makes them anti, inflammatory, antioxidant and supportive of detoxification processes.

The key to getting the most from these veggies is not overcooking them, so keep the cooking time short and sweet.

By using the liquid the veggies are cooked in for the Soup, you';ll also preserve any nutrients that leach out during cooking.

Photo credit: RitaE