Step 1Peel and finely dice the onion and garlic. Place in a soup pot or a Dutch oven greased with ghee and cook over a medium-high heat until slightly browned. Wash the spinach and watercress and set aside.
by KetoDietApp.com
Step 1Peel and finely dice the onion and garlic. Place in a soup pot or a Dutch oven greased with ghee and cook over a medium-high heat until slightly browned. Wash the spinach and watercress and set aside.
Step 2Cut the cauliflower into small florets and place in the pot with browned onion. Add crumbled bay leaf. Cook for about 5 minutes and mix frequently.
Step 3Add the spinach and watercress and cook until wilted for just about 2-3 minutes.
Step 4Pour in the vegetable stock and bring to a boil. Cook until the cauliflower is crisp-tender and pour in the cream (or coconut milk).
Step 5Season with salt and pepper. Take off the heat and using a hand blender, pulse until smooth and creamy.
Step 6Serve immediately or chill and keep refrigerated for up to 5 days. Freeze for longer. Just before serving, drizzle some cream on top. Store in the fridge for up to 5 days or freeze for up to 3 months.