Step 1

Heat the oil in a stock pot over medium heat. Add the onion, garlic & dry seasonings and cook down for 2-3 minutes, or until the veggies start to get tender.

Step 2

Add the cauliflower & broth and bring to a boil. Partially cover, lower heat and simmer for 30 minutes.

Step 3

Transfer everything to a standing blender (or leave in the pot and use an immersion blender) and blend until smooth. Transfer back to the stock pot and add the coconut milk, soy sauce & lemon juice. Cook for a few minutes, or until heated through. Taste and adjust the seasonings as needed.

Step 4

Serve hot with chili oil, parsley and crispy bread on the side for dipping.