Substances:
- 1 Cup Sliced Mushrooms
- 1/4 Cup Chopped Onion
- 1 Jalapeño Chopped
- 4 Cups Dr. Kellyann French Onion Bone Broth
- 2 Cups Coconut Milk
- 2 Cups Water
- 1 tsp. Curry Powder
- 1 tsp. Turmeric
- 1/2 tsp. Crushed Pink Pepper
- Pinch of Salt
- Pinch of Sugar
- Sprinkle of Cinnamon
- 1/4 tsp. Black Pepper
- 1/4 tsp. Garlic Powder
- 1 Pad of Butter or Ghee
- 1/2 Head Cauliflower Finely Chopped
Instructions:
Sauté mushrooms, onions, and jalapeños with butter or ghee in a small pan then put aside.
In a pot, convey the water, coconut milk, and bone broth to a boil. Then add in cauliflower. Let simmer for quarter-hour.
Add all spices, seasonings, and sautéed elements into the pot and simmer for an extra 5 minutes. Soup is able to serve scorching!
