Step 1

In a large pot over a medium-high heat, melt the coconut oil and sauté the onion. Just before translucent add the garlic, ginger, cumin, lemon juice, turmeric, salt, pepper, celery, carrots and charred red bell pepper ( allow the red pepper skin to get slightly charred). Sauté for 5 minutes.

Step 2

Then add in chopped cauliflower head and tomatoes and let it soften a little before adding the broth and turning the heat down to a simmer. Add a little water if necessary to prevent it from burning on.

Step 3

Before putting the lid on add the sundried tomatoes, ashwagandha and give it a good stir. Put the lid on and let it simmer for 5-10 minutes until everything is soft.

Step 4

Pour the soup into the blender*/food processor and process until everything is smooth .

Step 5

Transfer to a bowl and add toppings of choice.