5-6 cups of vegetable stock (If you save the water anytime you flash boil vegetables, this is the time to use it.)
Sauté the chopped onion and garlic in organic coconut oil (enough to evenly coat pan) until tender, add the broccoli and cauliflower, pour the stock over the vegetables and simmer with a lid on until tender. Add more stock if the vegetables are not completely covered. Remove from heat and put all the ingredients into a food processor and puree.
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