Carrot, cauliflower and turmeric soup

1 tbs olive oil

1 onion, peeled, finely chopped

2 cloves garlic, peeled, crushed

2 stalks celery, finely chopped

6 carrots, peeled, roughly chopped

1/2 head cauliflower, trimmed, cut into florets

Pinch grated nutmeg

1 tsp ground turmeric or 2cm piece of fresh turmeric

2 tsp fresh grated ginger or 1 tsp ground ginger

4 cups (1 l) So Good™ Unsweetened Almond milk

To garnish:

Greek yoghurt, fresh parsley leaves and chopped pistachios, sumac or chia seeds.

Heat the oil in a large saucepan and cook the onion, garlic, ginger, celery, carrots and cauliflower until tender but not browned.
Add the nutmeg, turmeric and So Good™ Unsweetened Almond milk. Bring to a simmer, cover and simmer gently until carrots are tender, about 30 minutes. Do not allow the mix to boil rapidly.
When vegetables are tender, allow to cool a little then puree in batches in a food processor or blender until smooth. Return to a clean soup pan and season to taste. Reheat on a low heat.
Serve hot and garnished with a spoonful of yoghurt, sprinkling of chopped fresh parsley and chopped pistachios, sumac or chia seeds.