Ingredients:

• 2 tablespoons extra-virgin coconut oil
• ½ cup chopped onion
• 1 clove garlic, minced.
• 1 tbsp. fresh grated ginger
• 2 (13½-ounce) cans full-fat coconut milk
• 1 cup chicken or vegetable broth
• 1 cup chopped cauliflower.
• 1 cup chopped kale leaves.
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• ½ teaspoon pink salt
• 2 tablespoons chopped fresh cilantro leaves, for garnish.

Instructions:

Step #1:  In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.

Step #2:  Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.

Step #3:  Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using.

Step #4:  Ladle the soup into bowls and garnish with the cilantro. Serve immediately.

Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.

***The nutrition info for this recipe is based on the linked ingredients above**