Preheat oven to 400.

Lay cauliflower florets flat on a baking sheet lined with aluminum foil or parchment paper. Drizzle 1 tbsp coconut oil over the cauliflower and sprinkle with sea salt.

Roast for 20-25 minutes, turning halfway through.

While the cauliflower is roasting, melt 2 tbsp coconut oil in a large soup pot.

Add in garlic and sliced leeks. Sauté until translucent. If the leeks begin to burn, feel free to add 1/4 c of water.

Once the leeks are almost done, add in thyme. Mix well.

Add bone broth, roasted cauliflower, and coconut milk. Bring to a light simmer.

Using either a regular blender or an immersion blender, blend several cups of the soup until it’s smooth or until it reaches your desired consistency. I like mine hearty so I don’t blend it all.

Now you can add the mushrooms and heat the soup through. Add salt and pepper to taste.

Serve hot with a light sprinkle of thyme on top.