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Wash and cut cauliflower.
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In a large pot heat coconut oil and add asafoetida. Add onions and garlic and fry until translucent. Add potatoes and roast for a couple of minutes. Add cauliflower, apples and vegetable broth or water. Bring to a boil and stir in salt, coconut blossom sugar and all other spices. Cover and let simmer for 10-15 minutes until potatoes and cauliflower are tender. Stir in coconut milk and bring to a boil again. Take off of heat and blend until creamy.
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For the garnish heat coconut oil in a small pan and add cumin seeds and pine nuts. Roast until golden-brown, add raisins. Take off of heat.
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Fill soup into bowls and garnish with fresh coriander leaves and pine nuts mixture.