Begin by filling a saucepan with chicken stock, and placing on high heat until boiling. Once boiling, reduce to a medium heat and allow to continue on a gentle boil.
Add the cauliflower into the boiling stock.
Chop the celery and onion, and saute them in a skillet with avocado oil.
Once celery and onion are beginning to brown, add in minced garlic, and saute until garlic is beginning to brown as well.
Place sauted celery, onion, and garlic in boiling stock alongside the cauliflower. Add in Himalayan pink salt, and reduce to a medium-low heat. Allow to simmer.
While mixture is simmering, this is a great time to cook your turkey bacon. Using a skillet and avocado oil, fry turkey bacon until crisp, and set aside.
Once cauliflower is tender, remove the saucepan from heat, and add in coconut cream.
Using a blender (or immersion blender) that can handle heat, blend mixture until smooth.
Serve in bowls, and top with crumbled turkey bacon. Enjoy immediately, and store leftovers in the fridge for up to 3 days. Enjoy!
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