Good Eats By Rose

1. Start by prepping your veggies: chop the potatoes into cubes, then chop the cauliflower and broccoli into florets (smaller florets work best for the immersion blender to blend easy).
2. In a large pot on medium-high, add the olive oil and yellow onion. Sauté for 1 minute before adding in the garlic cloves and curry powder. Mix to combine the curry powder and the onion, allowing the spices to seep into the onion and become fragrant.
3. In the pot, add the potato, broccoli, and cauliflower florets. Give everything a good mix, and then add salt and pepper to taste, followed by the vegetable stalk and coconut milk. Stir to combine once more.
4. Cover the pot with a lid and allow the soup to reach a boil. Once a boil is reached (about 5-10 minutes on medium-high), bring it back down to a simmer for another 10-15 minutes, or until the veggies are completely soft to touch with a fork.
5. Once the veggies are soft the soup is done cooking and you can go in with an immersion blender (or transfer to regular blender). Blend until smooth.
6. Optional to serve with salted toasted pumpkin seeds, a sprinkle of chilli flakes, and a drizzle of coconut cream. Enjoy hot or cold!