Fall Cauliflower Soup
1 large sweet onion, diced
3 garlic cloves, minced
3 tsp cumin
½ tsp cinnamon
½ tsp paprika
1 tsp chili powder
1 tsp sea salt
Pepper as desired
1 T organic coconut oil
I large head of cauliflower, chopped into small pieces
2 cups coconut milk
2 cups vegetable stock
2-4 pieces of crisp turkey bacon (omit for vegetarian version)
DIRECTIONS:
Cook bacon and set aside to cool. Break into bite sized pieces.
Combine all seasoning in a small bowl and set aside.
Cook onions and garlic in oil until soft in a large pot.
Add the seasonings to the pan.
Add cauliflower and cover letting it cook for about 15 minutes, stirring occasionally.
Once cauliflower is cooked thoroughly, mash with a potato masher.
Add the coconut milk and stock and continue to cook for 10 more minutes.
Using a hand blender, puree the soup until creamy.
Serve topped with crumbled bacon pieces.
TIP: For some added flavor, use roasted pumpkin seeds, shredded cheese, chives or avocado chunks as toppings! Enjoy!