- 1 head cauliflower, chopped and boiled until soft
- 1 can full-fat, organic coconut milk
- 6-8 cloves fresh garlic (or to taste)
- 1 large bunch fresh rosemary
- 2-3 Tbsp. grass-fed collagen
- 2 tsp. sea salt (or to taste)
- Place all ingredients in high-speed blender and mix until desired consistency. Adjust seasonings if needed.
- Heat soup on stove to warm.
- Pour into serving bowls, garnish with sprigs of rosemary and drizzle with olive oil.
- Enjoy!
Beet Chips with Mango Guacamole
