2 tbsp rapeseed or coconut oil
2 echalion shallots, sliced
1 cauliflower, cut into florets
1kg carrots, peeled and cut lengthways then into 1.5cm slices
2 tsp turmeric
2 tsp coconut sugar (or regular sugar)
4 tsp bouillon powder
3 pints boiling water
Salt and white pepper
Garnish
1 cauliflower, cut into florets
1 tbsp rapeseed oil
Chilli oil
Coriander
Sea salt and black pepper