1 Head of cauliflower cut into florets
1 green cabbage cut into quarter inch chunks
2 sweet potatoes with the skin on
4 slices of turkey bacon cut into chunks
1 can of chicken broth ( or vegetable broth if this is what you have in your pantry)
1 tablespoon of cumin
1 tablespoon of paprika
pinch of salt and pepper
1. Take all of your vegetables and seasonings and put them into a big pot on your stove, or your crockpot (on high for 4 hours). Pour in your chicken broth and let everything simmer. In your crockpot this will take 4 hours, on the stove this will take about an hour and a half.
. Once all vegetables are soft, pour this mixture into a blender. Turn on high for 30 seconds and puree your vegetables. Pour this pureed mixture back into our pot and allow to simmer until read to serve.
**This soup can be made in advanced and kept in the fridge for up to 4 days. You can also freeze this soup once it is completely cooled, in an air tight container for up to 6 months.
***Once you are ready to serve, put the soup into a large bowl, drizzle olive oil over the top and sprinkle in a few pumpkin seeds for flavor and color.