In your stock pot, melt 1 tsp of Miyokos butter and coconut oil mixed and sauté the onions over low heat until soft and translucent (about 3 -5 minutes.)
Crush the garlic with the back of a spoon and mince (or use 1 Trader Joe’s frozen minced garlic cube). Add to the onions and continue sautéing and stirring for about 1 to 2 minutes.
Wash the cauliflower and rough cut into pieces. Add to the onion / garlic sauté.
Add the vegetable broth and increase heat to medium-high.
Add enough water or more vegetable broth to cover the cauliflower.
Bring to a boil, then cover and simmer over medium-low until vegetables are tender (about 20 minutes.)
Wash the watercress and add to the soup. Cook until wilted, about 1-2 minutes.
Puree with an immersion blender until smooth. Or, pour carefully into your VitaMix or blender and purée. Do it slowly because of the heat. (I waited until it cools a little and then purée in the VitaMix).
Top your individual serving with sea salt, crushed black pepper and Coconut Aminos or Bragg Liquid Aminos, and Nutritional Yeast to taste. I like adding a little Bragg Liquid Aminos, cayenne pepper or Pepper Plant Hot Sauce, Nutritional Yeast, and Trader Joe’s Chile Lime seasoning. Lately, I have loved adding a packet of Keto Better Broth Thyme to increase the nutritional content.