2 Heads cauliflower, cut into large florets
6 medium or 4 large carrots, peeled and cut into thirds
8 cups soup stock or water, I do 4 cups chicken stock, 4 cups water. You
can use vegetable broth as well.
4 cloves garlic, peeled but whole
2 stalks celery, diced
1 large onion cut into 6 - 8 pieces
2 – 3 TBS Celtic, Real or Himalayan salt, to taste
1 TBS parsley - dried
1 tsp turmeric
1 tsp dill
2 TBS pure beef gelatin, optional (great for healing the gut, and for nails, hair, skin and joints!)
In large stockpot, bring the water to a boil. Add carrots, cover and allow to cook for 5 minutes.
Add cauliflower and re-cover, allow to cook 7 - 10 min. until the cauliflower is almost fully cooked.
On top of carrots and cauliflower add the celery, onion, and whole garlic. Do not stir, but replace cover and allow to cook additional 5 - 7 minutes or until celery is soft.
Turn off heat and add spices, seasonings and salt. Puree the soup using either an immersion blender, food processor or blender. Puree until creamy but not a paste.
Allow to cool to room temp. Place in glass bowl or jar and let sit overnight in the fridge for flavor to develop. Can eat right away too!
For my family, I add chicken broth and any leftover meat to this. They love it.