Ingredients
3 Tablespoons Ghee or butter
1-2 gloves garlic, chopped
1 head cauliflower, chopped
2 medium/large rutabagas, diced
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon Himalayan salt
1/2 teaspoon black pepper
2 cups bone broth
Instructions
Melt 2 Tablespoons ghee or butter and add the garlic. After about 1-2 minutes, add the cauliflower, rutabaga, and sea salt and combine well with garlic and ghee. Add the broth and bring to a boil. Reduce to simmer and allow to cook until vegetables are soft, about 25-30 minutes, stirring every so often. Once softened, remove from heat and allow to cool for a few minutes. With a hand mixer, blend vegetables until smooth. Serve topped with an extra Tablespoon of ghee and chopped thyme and parsley.