Cauliflower Parmesan Chorizo Soup

Cauliflower Parmesan Chorizo Soup

INGREDIENTS:
  • 4 tbsp. butter
  • 4 tbsp. Wakaya Coconut Oil
  • 2 tbsp. minced garlic
  • 2 leeks (minced)
  • 1 head cauliflower (cut into florets)
  • 8 oz. canned coconut cream
  • 2 cups chicken bone broth
  • 2 tsp. Wakaya Perfection Fijian Kosher Sea Salt
  • 2 tsp. white pepper
  • ¼ cup grated parmesan
  • 4 oz. spicy, mexican-style ground chorizo

DIRECTIONS:

  1. Combine the first five ingredients into a medium sized soup pot, and cook until the leeks become clear in appearance.
  2. Add the broth and the coconut cream and cook until the cauliflower is tender.
  3. When finished, place this mixture into a blender and puree, adding the parmesan cheese until all of it has been incorporated.
  4. Season with sea salt and pepper to taste.
  5. Finally, sauté the chorizo and sprinkle on top of soup.