• 4 tbsp. butter
• 4 tbsp. Wakaya Coconut Oil
• 2 tbsp. Minced Garlic
• 2 ea. Leeks (Minced)
• 1 head Cauliflower (cut into florets)
• 8 oz. Coconut Cream
• 2 cups chicken bone broth
• 2tsp. Wakaya 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, and season with the salt and pepper to taste.
4. Next sauté the Chorizo and top the soup with the sausage.