Add olive oil to a pot over medium-high heat. Stir in the onion, turmeric, curry powder and garlic. Cook until the onions soften. Add cauliflower and leek and let it fry for a couple of minutes. Add broth and let it boil and then lower the heat and let it simmer, until the vegetables are soften. Pour into a blender to puree the soup. Stir in thyme, nutmeg, salt and pepper. Serve with toasted whole grain bread.
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