Ingredients
3 cloves Organic garlic
1 tbsp Ghee
1 Organic medium yellow onion, diced
4 stalks Organic celery, chopped
6 cups Filtered water
3 Medium heads cauliflower
2 tsp Salt substitute
4 sprigs Organic parsley, chopped
2 tbsp Fresh organic rosemary, chopped
2 tsp White pepper
6 stalks Medium sized asparagus
2 cups Organic arugula, stems removed and chopped
3 oz Kale, chopped
16 oz (2 cups) Shredded cooked chicken (grilled or roasted but without salt or sauces)
Instructions
- Use a garlic press to press the garlic. Set aside for 10 minutes.
- Dice onion.
- Melt ghee in a large stockpot on medium low heat. Don»t let it smoke. Sauté onion in ghee.
- Chop celery and add it to pot. Stir for 2–3 minutes.
- Once the onion starts to turn translucent, add the garlic. Stir for another 2–3 minutes.
- Add water, cauliflower, salt substitute, pepper, parsley, and rosemary to the pot. Bring to a boil and then simmer for 20–30 minutes.
- Meanwhile, separately steam the asparagus.
- Once the cauliflower is very soft use a blender to blend the soup. Be very careful! It will be really hot.
- Once the asparagus are tender, slice into bite size pieces.
- Add the asparagus, kale, and chicken to the pot.
- Stir and cover. Turn off heat and let sit for 5 minutes until the kale is wilted and serve.
