Cleanse // Cauliflower & Fennel Soup

1. 1

   Roughly chop fennel and cauliflower into 2-inch pieces. Press & roughly chop garlic.

2. 2

   Toss fennel & cauliflower in a large pot with a bit of coconut oil on medium high. Sprinkle with 1 tsp salt and saute until tender, about 8 minutes. Turn off heat and cover with 6 cups water to cool.

3. 3

   Cut carrots and celery into bite-size pieces. In a seperate large pot on medium high heat, saute in coconut oil until tender, about 10 minutes.

4. 4

   Once cauliflower, fennel & mixture has cooled to room temperature, puree in a blender.

5. 5

   Pour over carrots & celery. Sprinkle with pepper. Stir in optional herb(s) if your heart desires.

6. 6

   Serve with a thin slip of cold pressed olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.