Spiced Cauliflower Soup (Vegan)

Spiced Cauliflower Soup 

2 T Olive oil
1 cup sweet onion
1 1/2 tsp tumeric
pinch crushed red pepper flakes
1 head cauliflower, cored and roughly chopped
1 tbsp dijon mustard
3 cups vegetable broth
1 tbsp fresh lemon juice
sea salt and fresh ground pepper, to taste

Heat oil in skillet over medium heat and add onion. Cook until softened. Add tumeric and red pepper flakes and stir for 1 minute. Transfer to slow cooker; add garlic, cauliflower, dijon, stock, and 2 cups water. Stir well, cover, cook on low for 3 hours.

Puree soup in small batches in blender until smooth. Transfer to pot, add lemon and season with salt and pepper. Soup can be tightly sealed and frozen up to one month.