"Creamless" Cauliflower Soup

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   1.In a small bowl stir shallot with 1 tablespoon arrowroot powder. Set aside.

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   2.Heat 1 tablespoon coconut oil in a large pot or Dutch oven and add shallots and cook until crisp. Remove and set aside.

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   3.Add 2 more tablespoons coconut oil, cauliflower florets and diced onion and cook until lightly browned.

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   4.Pour in 2 cups of vegetable broth, cover pot and cook 15 minutes until completely tender.

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   5.Remove half the florets to a blender and remaining 2 cups of vegetable broth. Cover with a clean towel and lift one corner of lid of blender to release heat while processing.

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   6.Process until smooth and return to Dutch oven.

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   7.(If you'd like no chunks of florets remove the rest to process in the blender before adding pureed cauliflower back to the pot.)

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   8.Bring the soup to a low simmer and stir in remaining 2 tablespoons of arrowroot powder until mixture thickens.

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   9.Add salt and pepper, taste and adjust.

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    10.Serve with crispy shallots and hot sauce if desired.

No additional tips available.