The best things come from unexpected places. Marcus and I were stuck inside on a Saturday under a wind advisory in Dallas (haha a good excuse to be lazy and watch Netflix), so I decided to see what could be whipped up with what we had left in the refrigerator. So I grabbed all the veggies and threw together a pleasant surprise! Because it turned out so well I just had to share with you all, even Marcus loved it so hopefully your man does too!

Ingredients

• 1/2 a bag of riced cauliflower

• 1/2-1 c carrots

• 1/2-1 c celery

• 1/2 c peas

• 1/2 onion

• A big handful of spinach

• 1/2 tsp onion powder, garlic powder, pepper, turmeric

• A sprinkle of cayenne pepper

• 4 -5 c veggie broth (or any kind of broth)

Optional—parmesan and crispy bacon!

Method

Heat up about 1 tbsp of olive oil and 1 tbsp of ghee on medium high heat. Add the onions, celery and carrots. Cook for about 5-7 minutes. Add 2 cups of veggie broth, the cauliflower and the peas and reduce the heat. Cook for about 10 more minutes!

Pour the soup in a blender. Add 1/2-1 cup of broth. Puree the soup in a blender! If you don’t have a high powered blender then puree in batches. If it doesn’t seem to be blending—add a little more broth. You don’t want to add tooo much because you want it to still have that creamy/bisque texture. I blended for about 1 minute. Then I poured back into the pot on a simmer. *Optional*I added a SPRINKLE not even 1 tbsp of parmesan cheese. It was a nice addition! I topped with crispy bacon that is of course optional too!

I hope you enjoy this veggie packed, detoxifying soup as much as we did!