Cumin Spiced Cauliflower Soup

1. Add about 2 tablespoons of olive oil in a large pot on medium heat. Quickly add the grated ginger, cumin, paprika and turmeric and let them cook. Add the garlic and stir for a minute. Add the celery, carrots, onion, 1 teaspoon salt and pepper and sauté for a couple of minutes. Lower the heat if needed to prevent any burning.

2. Add the cauliflower and stir until coated. Pour in broth, cover and cook until the cauliflower is starting to get tender. Add the potatoes and cook until both cauliflower and potatoes are tender.

3. Carefully puree in batches and add back to the pot. If serving immediately, stir in cream, salt and pepper to taste. Serve with parsley as garnish. Leave out the cream if freezing.

Note: You can substitute vegetable broth with chicken, but obviously not for a vegan option. You would also leave out the cream. I tasted the soup with and without cream and they are both good.