Ingredients
1 whole head garlic, papery skin and cloves intact
1 Tbsp plus 1 tsp (20 ml) extra-virgin olive oil, preferably organic
1 large onion, chopped
1 medium-sized cauliflower, trimmed and cut into florets
5 cups (1200 ml) vegetable broth or stock
1 cup (240 ml) canned full-fat coconut milk
1/4 tsp (1 ml) ground thyme
1 tsp (5 ml) freshly squeezed lemon juice
Fine sea salt and freshly ground pepper, to taste
For the (optional) Dumplings:
1/4 cup (60 ml) smooth natural almond butter or sunflower seed butter
2/3 cup (160 ml) vegetable broth or stock
1/4 cup (60 ml) chopped fresh herbs of choice (I like basil, cilantro, parsley and/or dill)
1 cup (160 g) chickpea flour
1/2 tsp (2.5 ml) baking powder
2 Tbsp (30 ml) whole psyllium husks
pinch fine sea salt, or to taste
Preparation
