2Tbspspice mixequal parts cumin, turmeric, paprika + 1/4-part cloves
1 Tbspdry basil
Ground black pepper
1large head cauliflowerchopped
Heat the oil and spice mix over a medium flame in a large Dutch oven until spices are just fragrant. *Watch* them so they don't burn, as the coconut oil has a high heat point. Lower heat immediately once fragrant.2. As you're chopping the vegetables, add them to the pot and stir to coat in spices. Add a splash of water as you chop to keep the vegetables steaming. 3. Add remaining spices, water, and nutritional yeast. Stir and raise heat to bring the liquid to a boil. 4. Once boiling, lower heat to simmer, cover, and cook for about 20 minutes, or until the vegetables are very soft when pierced with a knife. Remove from heat and let cool 5-10 minutes. 5. Blend with an immersion blender until creamy. If you're using a food processor or blender, you must wait until the soup is cooled to room temperature.6. Add spinach to warm soup and stir to incorporate, until the leaves are wilted.
To serve, sprinkle with salt and a dash of sesame seeds for crunch.