Hearty, filling soup blended with an immersion blender for best results.
Ingredients:
1 Small head cauliflower or 1 bag frozen
1 Small onion, chopped
1 Bulb garlic (to taste)
1 Bag frozen peas and carrots
2 Large eggs scrambled
8 Button mushrooms, sliced
12 Medium raw shrimp
6 Mini peppers, chopped
2 Strips bacon
1 tbsp Coconut, or avocado oil
2 tbsp Coconut aminos (or low sodium soy
sauce)
½ tsp Grated fresh ginger
Green onion slices or chopped chives for garnish
Directions:
Clean cauli and cut off of stalk. Using a food processor or chopper, pulse chop cauliflower until they resemble ‘rice’ (or you can grate with a cheese grater).
In a wok melt the coconut oil on high heat. Add the onion, garlic, and bacon. Cook until the bacon is crispy. Add chopped mini peppers and cook until tender. Add frozen peas, carrots, and mushrooms. Add shrimp and cook until almost pink. (Add more oil if necessary.)
Add the scrambled eggs and stir fry until the egg is cooked about 1.5 minutes. Add the riced cauliflower and mix until combined about 2-3 minutes.
Add the coconut aminos, salt and pepper, stir fry for a further 3 minutes.
Steam and cook until fork-tender. Add chopped green onion or chopped chives to taste. Serve in bowls.
Alternate Add-ins:
Side of avocado, sub chicken, pork or beef for shrimp
