1. Preparation of ingredients:
Cut the cauliflower and kale into bite-sized pieces. Chop the ginger. Chop the onions as well.

2. Sautéing onions and spices:
Heat the coconut oil in a pot and add the onion. Sauté the onion slightly and then add the halved tomatoes along with cumin and ginger.

3. Cooking the soup:
As soon as the tomatoes become soft, add the rest. Stir frequently. Rinse the can of coconut milk with the water and add it. Cook over medium heat. The soup is done after about 15 minutes.

Nutrition Facts (approx. per serving)

• Calories 285 kcal
• Fat 26.0 g
• Carbohydrates 9.5 g
• Protein 4.0 g