Ingredients

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 stalk celery, chopped
• 2 medium carrots, chopped
• 2 cups cauliflower florets
• ½ inch fresh ginger, peeled and grated
• ½ tsp ground turmeric or ½ inch fresh turmeric, grated
• ¼ tsp red chili flakes
• 1 cup chopped kale
• 4 cups homemade bone broth
• 2 cups water
• ½ cup full-fat coconut milk
• 2 tbsp chopped cilantro or parsley
• salt, black pepper to taste

Instructions

1. In a pot heat the coconut oil over medium heat.
2. Add the onion and cook for 4-5 minutes or until softened and translucent.
3. Add the garlic and grated ginger and cook for 30 seconds.
4. Add the celery, carrots, cauliflower florets, turmeric and chili flakes and saute for 2 minutes.
5. Add the bone broth and water and bring the soup to a low boil.
6. Cover with a lid and cook for 10-15 minutes or until the cauliflower florets are fork tender.
7. Add the kale and cook until the kale is just tender.
8. Stir in the coconut milk.
9. Season to taste with salt and black pepper.
10. Garnish with chopped cilantro and serve warm. 

From: healthysubstitute.com