Step 1

Dice onions and garlic, and add to a large pot with coconut oil. Bring to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.

Step 2

Peel and cut potato and cauliflower into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the veg sweat, stirring occasionally for 15-20 minutes, or until slightly softened.

Step 3

Add water and vegetable stock cube and bring soup to a simmer. Then add coriander, cardamom, and cumin. Season with sea salt and pepper and simmer on low heat for 20 minutes, or until veg is very soft.

Step 4

Puree soup with a hand mixer, or a blender (on low), until completely smooth.

Step 5

Stir in coconut milk, and add more spices, salt and pepper if desired. Optional to add more water if needed for desired texture.

Step 6

Transfer soup to bowls, top with brussels sprouts, sliced radish and pomegranate seeds.