Cauliflower Soup

3 tsp olive oil
1 1/2 lbs cauliflower, roughly chopped
1 1/4 C green cabbage, roughly chopped
 1/2 C leeks, roughly chopped
2 T garlic, minced
1/2 C parsnip, roughly chopped
1 1/2 tsp rosemary, minced
3/4 tsp thyme leaves
2 C coconut milk
2 1/2 C celery juice (or vegetable stock)
1 tsp salt
Black pepper, to taste
Nutmeg, to taste

Directions:

1. Heat the oil slightly in the stock pot, and saute the cauliflower, leeks, parsnips, garlic, rosemary, and thyme until the cauliflower is slightly browned.
2. Add the vegetable stock and coconut milk.  Let simmer for approximately 30 minutes, then season with salt, pepper, and nutmeg.
3. Blend until smooth, either using a handheld blender, food processor or regular blender.