Directions

• Step 1 1. In a large pot, melt ghee on medium heat and add the onion. Sauté until the onion is translucent, about 5-6 minutes.
• Step 2 2. Add the garlic and stir for 30 seconds.
• Step 3 3. Add the asparagus, some salt and pepper. Sauté for 5 minutes.
• Step 4 4. Add the chicken/beef broth & cauliflower.
• Step 5 5. Cover and simmer for 40-45 minutes, until the vegetables are very tender.
• Step 6 6. Start to puree the soup using immersion blender or split the batch in two and blend in regular blender.
• Step 7 7. Once all is blended and smooth, pour into your serving bowls, squeeze some lemon over soups and garnish with toppings of choice. I enjoy a drizzle of Olive oil and some crispy chopped bacon.