1 Tbsp avocado oil or ghee (clarified butter)
1 head cauliflower, cut into florets, about 3 cups
¼ pound shiitake mushrooms, stems removed, chopped
½ cup yellow onion, chopped
½ Tbsp fresh thyme
4 cups chicken of vegetable broth
1 tsp salt or to taste
Pepper to taste
Chopped parsley or thyme for garnish
Heat a large cast iron skillet over medium-high heat. Add ½ Tbsp avocado oil and half the cauliflower. Sauté until slightly golden. Transfer into a Dutch oven or other heavy bottomed soup pot. Repeat with remaining cauliflower. Reserve several small florets for garnish.
Add remaining ½ Tbsp oil, mushrooms and onions into skillet. Sauté until mushrooms start to develop color (about 10 minutes). Add thyme and salt and pepper, stirring constantly for one minute. Transfer to Dutch oven.
Add broth to vegetables. Bring to a boil, then reduce to a simmer. Cook for 15 minutes. Puree with an immersion blender or use a blender to puree to a silky smoothness.
Garnish with reserved cauliflower floret and Italian parsley or thyme. Serve.