Ingredients:
1 head of cauliflower
1 head of cabbage
3 turnip cabbage/karfiol (peeled, medium sized)
2 onions (peeled)
3 cloves of garlic (peeled)
1/2 can coconut milk
12-16 cups of water (substitute with chicken broth if preferred)
1 bay leaf
2 sprigs of fresh thyme
Fresh parsley
Salt, pepper
Avocado Oil
Optional: White wine
Method:
Cut all vegetables into smaller pieces and set aside. In a large pot heat onions and garlic in a little bit of avocado oil for about 2 minutes over medium to high heat.
Add cabbage, karfiol, and cauliflower and sauté for another 10 minutes stirring every other minute. Deglaze with wine and add enough water to cover the vegetables.
Add the bay leaf, fresh thyme, salt and pepper and bring to a boil. Cover and simmer over medium-low heat for about 20 minutes until vegetables are tender. Take out bay leaf, fresh thyme sprigs and transfer liquid into a high speed blender. Puree until smooth. Transfer back into the pot, add coconut milk and simmer for another 5-10 minutes. Add fresh parsley, salt and pepper to taste.