On the stove, heat the coconut oil in large pot on medium
In a separate pan toast the whole cumin seeds for a few minutes and then grind the seeds using a spice grinder or mortal and pestle
Cook onions in the large pot for about 5 mins, then put the cinnamon, ground cumin, paprika, and chili powder in with the garlic to cook 5 more minutes
Add the cauliflower and let steam for 10-15 mins by placing a top on the pot, stirring occasionally
Once cauliflower has softened, mash coarsely with a potato masher
Add coconut milk and vegetable stock to pot, reduce heat to simmer soup for 10-15mins
While soup is simmering, toast the pignolis on a dry pan on medium low heat (5-7 mins), once slightly brown, set aside
Puree soup using a hand blender
Serve the soup with toasted pignolis on top – Enjoy!
Recipe by Food Babe at https://foodbabe.com/triple-c-soup/