2 tblsps olive oil
1 large onion, finely chopped
1 large carrot, peeled, chopped
1 stalk celery, thinly sliced
1 tblsp Moroccan seasoning
1 tsp ground turmeric
1 litre (4 cups) vegetable stock
270ml can coconut milk
750g cauliflower, trimmed, cut into florets
2 medium brushed potatoes (300g), peeled, chopped
1 lemon, halved
¹⁄³ cup finely chopped fresh coriander
Heat oil in a stockpot over a medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for about 3 minutes, or until onion is soft. Add seasoning and turmeric. Cook, stirring for 1 minute.
Add stock, 1 cup water, coconut milk, cauliflower, potatoes and lemon halves. Stir to combine. Bring to boil. Cover with lid. Gently boil for about 10 minutes, or until cauliflower and potatoes are tender.
Remove pot from heat. Remove lemon with tongs. One at a time, use tongs to squeeze the juice from lemon halves into soup. Discard lemon. Cool soup slightly.
Blend soup, in two batches, in a blender until smooth. Season with salt and pepper. Stir in coriander.
Divide soup among serving bowls. Garnish with pepper (optional).