Parsnip & cauliflower soup

Try this soup in the cooler fall and winter. This soup is not only delicious it is good for liver detox and the autoimmune system.

Rich and hearty and good for you all at the same time!!!!
​

INGREDIENTS

• 1 Cauliflower - small head, chopped
• 2 cloves Garlic - minced
• 1 whole Leek - thinly sliced.  (I added 2 leeks, whites to light green parts only.)
• 2 Parsnips - peeled and chopped.
• 5 cups Bone Broth
• 1 cup Coconut Milk - full fat
• 4 Bacon slices - cut into 1/2-inch strips
• 1/8 tsp. White Pepper
• 1 tsp. Salt

***How to Clean the Leeks:
1. Leave the bottoms on, although you can trim the little roots off. This keeps them from falling apart. Make several slices from the bottom of the leek all the way through the tops.

2. Either clean the leeks under running water or submerge them in a bowl of clean cool water. There is a lot of sand so be sure to clean them thoroughly.

3. Remove the root end and slice the leeks from the white parts to the light green parts. These are the most tender and flavorful. You can slice in circles, then half circles, or cut the leeks in half and thinly slice for topping of the soup or lightly fry for a crispy topping treat.

​DIRECTIONS & PREPARATIONS

1. Cook bacon strips over medium heat until your desired crispness; set aside.
2. Saute garlic, leeks, cauliflower and parsnips in remaining bacon fat until tender.
3. Add in all remaining ingredients, except the cooked bacon. Bring to a boil and let simmer for 15 minutes. Then ladle soup in a blender and blend to desired consistency. ***Or, if you have a stick blender you can blend the soup right in the same pot.
4. Season to taste and serve with bacon pieces atop. And, drizzle with your favorite oil. Olive, Avocado, Coconut, Walnut, Pumpkin, etc.