This cancer fighting recipe comes from Kristin Celeste Shroeger at The Intentional Minimalist!
Garlic and Herb Relish, optional
Flake finishing salt
Wash, dry and trim ends from produce. Remove shallot skins, chop one cup shallots and add to a large metal soup pot with two tablespoons olive oil. Stir in two cups chopped celery to the pot with one quarter teaspoon Himalayan salt, cover and cook on medium heat for five minutes. Stir in two cups chopped turnips to the pot with one quarter teaspoon Himalayan salt, cover and cook for three minutes. Stir in six cups chopped cauliflower to the pot with four cups vegetable broth, cover and bring to a simmer. Reduce heat to medium low and cook covered for twenty minutes.
Remove soup from heat, stir in one teaspoon ground turmeric, one half teaspoon Himalayan salt and one teaspoon ground pepper. Blend soup with immersion blender directly in the pot until smooth. Taste soup and adjust seasonings as desired. Ladle soup into bowls and serve with one tablespoon Garlic and Herb Relish and a pinch of crushed flake finishing salt.