Ingredients:

• 1 head of cauliflower, cut into pieces
• 2 cups of mushrooms
• 1 head of garlic
• 2-3 leeks, cleaned and diced
• 3 ribs of celery, chopped
• 1 teaspoon dried thyme (or 1 Tablespoon fresh)
• 6 cups organic vegetable broth
• 1/2 cup coconut milk
• olive oil
• sea salt and pepper to taste

optional: on the side – crumbled cooked nitrate-free bacon, chives, and/or grated cheese for garnishing the individual bowls of soup

Instructions:

1. Preheat the oven to 350 F.  Lightly coat a baking pan with olive oil.  Place the cauliflower and mushroom on a baking pan, then coat them with 2-3 Tablespoons of olive oil.
2. Cut off the tip of the head of the garlic and drizzle the exposed cloves with a little olive oil.  Wrap the head in foil and place on the pan with the cauliflower and mushrooms.  Place the pan in the oven and bake for approximately 40 minutes, checking occasionally so that the veggies do not burn.
3. In a soup pot, add 2 tablespoons olive oil, the leeks, celery and thyme.  Saute until the leeks and celery are soft.
4. Add the cauliflower mixture and the broth to the soup pot.  Bring to a boil, then lower the heat and simmer for about 15 minutes.  Scoop out 2 cups of the vegetables and set aside in a bowl.
5. Puree the remaining soup with an immersion blender until smooth.  Add the coconut milk and the reserved vegatables and stir.  Season to taste with sea salt and pepper.  Simmer for another 5 to 10 minutes before serving.