Jerusalem Artichoke Soup
1 Tbsp coconut oil
30g onion, minced
150g Jerusalem artichoke, peeled and chopped
- In a small stockpot, heat the oil and sauté the onion and Jerusalem artichoke for 5-7 minutes until the onions have softened and are translucent.
- Add the cauliflower and the water. Bring to a boil, then cover and simmer for 30 minutes.
- Blend until smooth, adding more water if necessary, to desired consistency.