Creamy Cauliflower Soup

Spring is a great time to help your body detoxify and also stave off allergies. The Vitamin C in the lemon and the cauliflower coupled with the quercetin from the onions and garlic is a home-run allergy reducer! A high-fiber powerhouse, cauliflower loves your liver and provides extra sulfur for optimal detoxification

Ingredients

1 tablespoon extra virgin olive oil

3 carrots, washed and chopped into small chunks

3 celery stalks, washed and chopped roughly

1 head of cauliflower, in florets

1 onion, chopped

2 garlic cloves, minced

3 cups chicken bone broth or vegetable broth (I like bonafide proviisions)

1 cup coconut milk (unsweetened, from carton)

1 tsp dried thyme (1 tbsp fresh)

Sea salt and pepper, to taste

1 lemon, for juicing

2 tablespoons pumpkin seeds

Instructions

1. Heat oil in a large stockpot (or Dutch oven). Add onion and garlic and saute 2 minutes.

2. Add carrots and celery and cauliflower. Cook for about 5 minutes until softer. Add thyme and cook for one minute.

3. Add broth and water and bring to a boil.

4. Simmer for 5-10 minutes more until veggies are soft.

5. Puree with an immersion blender.

6. Drizzle lemon juice on top.

7. Serve with pinch of pumpkin seeds.

8. Enjoy!