Directions: |
Directions:1: Steam cauliflower for 12 minutes until tender.
2: While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan.
3: When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half.
4: Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes.
5: Pour soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper.
Serve right away and Enjoy!
Note: Store any leftovers in air tight containers and will last up to 4 or 5 days in the fridge. |
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Notes: |
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Notes: If you're not feeling well, eat this soup and also take a detox bath before bed.
- 2 cups of epsom salt
- 1/4 cup of himalayan salt or sea salt
- 1/4 cup of apple cider vinegar
- 1 tablespoon of aromatherapy oils (optional - I like mint or tea tree oil)
- Soak for 20-40 min, but remember to drink lots of water during and after the bath.
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