Detox Cauliflower Soup #vegan #dinner

It's loaded up with all the integrity your body needs while battling an infection. You have onions, garlic, cauliflower, parsley, soup, water, lemon, and mushrooms. It resembles a kick in the ass to any cold or influenza so these infections need to watch their backs.

Solid individuals become ill. They/We may not become ill as long as somebody who has state an undermined safe framework or just by and large doesn't keep an eye out for their wellbeing by not eating the correct nourishments, working out, and so forth, yet everybody becomes ill eventually.

To begin, I steam two heads of cauliflower. You can also steam two 16oz sacks of solidified cauliflower. At that point, to make life absolutely simple on you, you simply add everything to the blender aside from half of the onion and the mushrooms. Those two you forget about to water sauté.

Water sautéing is overly simple. You simply include a couple of tablespoons of water to the container with the onions and mushrooms, and sprinkle it with pink himalayan ocean salt. The water is supplanting oil. Be that as it may, you can also utilize something like coconut oil or avocado oil as well on the off chance that you like. The entirety of the directions for this will be in the recipe card underneath. Totes simple.

Make a pot of this in the event that you need to keep ailment under control or shed a couple of pounds. It's low carb, stuffed with delightful veggies, herbs and flavors and ideal for those nippy winter mornings.

INGREDIENTS

• 2 heads of cualiflower or two 16oz bags of frozen cauliflower steamed
• 2 tbsp avocado oil
• 1 onion cut in half and sliced
• 2 cloves of garlic
• 1 cup water
• 3 cups low sodium vegetable broth
• the juice of one lemon or 3 tbsp
• 2 cups mushrooms, sliced (I use white button)
• 1 cup fresh parsley divided (some with get blended and the rest is to top)
• salt/pepper to taste

INSTRUCTIONS

1. Steam cauliflower for 12 minutes until tender. 
2. While cauliflower is steaming water sauté the half of the onion (sliced) and all of the mushrooms until both are browned and tender. Keep adding water as needed when you see the onions and mushrooms sticking to the pan. 
3. When cauliflower is done place it in a blender and add in vegetable broth, avocado oil, water, 2 garlic cloves, lemon juice, 1 tbsp of fresh parsley, salt/pepper to taste and depending on how spicy you want it, either a quarter of a raw onion or half. 
4. Blend until smooth and creamy and add salt and pepper as needed. It will be hot because of the steamed cauliflower however if it does get cool you can place the whole thing into a pot and heat it up for a few minutes. 
5. Pour soup into bowls and top with sautéed onions and mushrooms, and a handful of fresh parsley. Sprinkle with extra salt and pepper. 
6. Serve right away and Enjoy! 

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