Ingredients

• 4 Slice bacon, chopped, optional
• 2 1/3 c THRIVE Cauliflower- Freeze Dried dry
• 1 c THRIVE Chopped Onions - Freeze Dried dry
• 1 3/4 c THRIVE Carrot Dices dry
• 1 c THRIVE Celery - Freeze Dried dry
• 2 tsp Dried Rosemary
• 2 Clove Garlic, Raw
• 1/4 tsp Paprika
• 4 c THRIVE Chicken Bouillon refreshed, or bone broth
• 1/2 c Canned Coconut Milk, full fat
• 1/2 c Sea Salt (omit if using Bouillon)
• 1/2 tsp Peppercorn

Directions

1. Heat a Dutch oven over medium heat. Cook bacon if using and cook until crispy. Remove bacon while leaving the bacon grease on the pot. Chop bacon and set aside.
2. Add cauliflower and onion to the bacon drippings (or if not using bacon, add butter). Let cook for 1-2 minutes, careful not to burn, then add 4 cups of bone broth or refreshed bouillon and bring to a boil.
3. Add the garlic, rosemary and papkrika, stirring for one minute.
4. Add carrots, celery and 2 1/2 cups of water. Stir and cook for about 10 minutes until the carrots are cooked.
5. Remove from heat and whisk in the coconut milk. Blend two cup of soup in a blender and return puree back to pot and stir.
6. Top with bacon and parsley and enjoy!