| 1 | , 16 ounce carton of organic spinach |
| 1 | carton of oyster mushrooms or about 15. |
| 2 | TB of grass-fed ghee |
| 1 | onion, chopped |
| 2 | large cloves of garlic, crushed |
| 2 | cartons of vegetable broth |
| 1 | head of organic cauliflower, cut into florets |
| 1 | , 13.5 ounce can of organic whole fat coconut milk |
| 1 | tsp Chinese Five Spice of Teeny Tiny Spice |
| 1 | cup of Noochylicious |
| 1/2 | tsp of ground nutmeg (I ground up the real nutmeg on top of soup) |
| 1 | tsp of Celtic Sea Salt |
| 2 | pinch of Cayenne pepper |
| 1. | Melt ghee in stockpot over medium heat. |
| 2. | Add onions and cook until translucent. |
| 3. | Add garlic and stir for 1 minute. |
| 4. | Add Vegetable broth and cauliflower. Cover and bring to boil and cook for 10 minutes or until cauliflower is tender. |
| 5. | Add washed spinach and oyster mushrooms. |
| 6. | Add can of coconut milk, nutmeg, spice blend, sea salt, noochy-licious and cayenne pepper. Stir. |
| 7. | Bring to gentle simmer. |
| 8. | Ladel into soup bowls. |
| 9. | Garnish with fresh nutmeg and pinch of cayenne pepper. |