• 1 onion, chopped
• 1 clove garlic, mashed
• 1/2 cauliflower
• 1 leeks, sliced
• 1/2 l vegetable broth
• 1 tsp. turmeric 
• 1 tsp. curry powder
• 1 tbsp. olive oil
• Fresh thyme
• Nutmeg
• Salt & pepper

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.