Ginger Vegetable Soup

2 quarts stock

2 cups cauliflower

2 cups chopped broccoli

2 cups chopped green cabbage

2 cups sliced celery

2 cups chopped sweet onion

2 cups chopped sweet pepper

6 tablespoons olive oil

4 tablespoon minced garlic (4 to 5 large garlic cloves)

3 tablespoon peeled and minced fresh ginger root (1 walnut-sized piece)

3 cup unsweetened coconut milk

1/2 cup minced fresh parsley or cilantro

3 teaspoon salt

dash of black pepper

In a 5 qt. saucepan, heat olive oil, add garlic, and ginger. Cook 5 minutes on low heat until garlic is soft, stirring occasionally. Add stock, cauliflower, broccoli, cabbage, peppers and celery. Cook on medium heat covered until tender (approximately 20 minutes). Turn off heat, add coconut milk to soup. Add parsley (or cilantro), salt, pepper, and simmer 5 minutes more uncovered, then serve.