Green Pea & Cauliflower Soup

+ 3 cups fresh or frozen green peas
+ 7 oz (200 g) cauliflower, finely chopped
+ 1 turnip, finely chopped
+ 1 onion, thinly sliced
+ 1 celery stalk, finely chopped
+ 2 garlic cloves, minced
+ 1/4 cup fresh cilantro, chopped
+ 3 cups water or homemade vegetable stock
+ 1 tsp turmeric
+ 1 tsp sea salt
+ 1 tbsp olive oil

For serving:
+ fresh mint leaves
+ freshly ground black pepper
+ homemade Greek yogurt
+ homemade plant-based protein

Add peas, cauliflower, turnip, onion, celery, garlic, cilantro, sea salt, turmeric, and water or vegetable stock to a large cooking pot. Bring to a boil, then reduce the heat and let simmer for about 25 minutes.

Turn off the heat, add olive oil and in a blender or with a hand blender, puree soup until you get a velvety cream.

Ladle into bowls, season with freshly ground black pepper and top with dollops of Greek yogurt and mint leaves. Serve with plant-based protein. This soup can be refrigerated (without the yogurt) for up to 4 days. Enjoy!