2 TB ghee (or butter if not avoiding dairy)
1 onion (chopped)
1 tsp minced garlic
1/2 head fresh cauliflower (rough chopped)
1/2 head fresh broccoli (rough chopped)
32 oz vegetable stock
4 TB coconut cream
4 slices bacon (cooked and chopped)
2 TB nutritional yeast
1/2 cup dairy free shredded mozzarella (or regular mozzarella if not avoiding dairy)
salt and pepper to taste
Heat ghee in a large pot. Add onion and garlic and sauté a few minutes until softened.
Add broccoli, cauliflower, and stock. Bring to a boil and cook until vegetables are softened.
Transfer in small batches to a blender, or use immersion blender, to preferred consistency.
Reduce heat to low and add remaining ingredients. Stir until cheese is melted.