• 3TBS ghee
  • 1-2 cloves garlic, chopped
  • 1 head cauliflower, finely chopped
  • 2 medium/large rutabaga, diced
  • 1TSP Himalayan salt
  • 1/2TSP Black pepper
  • 2C Bone Broth
  • Thyme
  • Parsley

  1. Melt 2TBS ghee and add the garlic.
  2. After about 1-2 minutes, add the cauliflower, rutabaga, and sea salt and combine well with garlic and ghee.
  3. Add the broth and bring to a boil.
  4. Reduce to simmer and allow to cook until vegetables are soft, about 25-30 minutes, stirring every so often.
  5. Once softened, remove from heat and allow to cool for a few minutes.
  6. With a hand mixer, blend vegetables until smooth.
  7. Serve topped with an extra TBS of ghee and chopped thyme and parsley.