This soup is bursting with flavor and not only paleo, but also Gaps, keto, and vegan with a few tweaks;). Leave out the sausage and swap the bone broth for vegetable broth for a vegan option.  This is a must make! 😊

3 whole carrots

1/2 white onion

2 celery stalks

2 garlic cloves

2 cups of diced/chopped cauliflower

Evoo

1 cup of bone broth (vegetable broth for vegan option)

3 tablespoons of coconut cream

1 teaspoon cumin

1 teaspoon dry parsley

salt/pepper to taste

squeeze of half lemon

 

Sausage topping:

1/2 pound ground sausage

1 cup chopped mushroom

1 cup of mixed greens

 

Chop and sauté the onions, celery, carrots, and garlic with a little olive oil until sweat.  Add in cauliflower, bone broth, coconut cream, lemon juice, cumin and parsley and cook until soft. While that’s simmering sauté the mushrooms and sausage and at the end incorporate mixed greens until just wilted. Put aside sausage mixture.

Once soup is done simmering (maybe 15 min) place in a blender until creamy and smooth.  Serve in a bowl and top with sausage mixture! You won’t be sorry you tried this!