*Does not affect your final result and you can use it from week 1 to accompany a lunch or dinner replacing a vegetable such as Broccoli, zucchini, cauliflower, artichoke, mushrooms, eggplant or green beans.

6 servings

1 tbsp. olive oil
2 garlic cloves minced
1 onion diced
1 head cauliflower diced
4 cups unsalted lean bone broth or unsalted lean chicken broth or unsalted vegetable broth or water
1 tsp sea salt
pepper to taste
2 green onions sliced for serving 

In a pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.

Add cauliflower, salt, pepper and bone broth. Bring to a boil then cover and simmer for 15-20 minutes until cauliflower is softened. Blend with and immersion blender until smooth. 

Serve in bowls and garnish with green onions. 

Per serving
Cal: 106 P: 11 F: 2.5 Cb: 7