Ingredients:
2 T butter or EVOO
2 cloves garlic minced
1 onion diced
2 carrots peeled and diced
2 stalks celery diced
3 cups HALE Bone Broth
1/3 cup coconut milk or Heavy Cream
1 head cauliflower roughly chopped and roasted in oven until golden brown.
1 t salt
1/2 t pepper

Instructions:
Melt butter in large pot on stove over medium heat. Add garlic, onion, carrots, and celery.
Cook, stirring occasionally, until tender (about 3-4 minutes)
Add Hale bone broth, milk or cream, cauliflower, salt and pepper and bring to a boil.
Boil until all veggies are soft and tender. Transfer to food processor or bullet blender. Then purée in blender or food processor until smooth.