Tbsp butter (30 ml)
tsp freshly grated ginger (5 ml)
leek, white part only, chopped
stalk celery, diced
large onion, chopped
large carrots, peeled and diced
cloves garlic, minced
Tbsp flour (30 ml)
small head cauliflower, cut into small flowerets
tsp turmeric (1 ml)
cup chicken stock (2 L)
Salt and freshly cracked black pepper, to taste
cup 35% cream (125 ml)
Juice of half a lime
Fresh parsley, for garnish
In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.
Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.
Sprinkle with chopped parsley and serve.