Stinging Nettle Soup with Crispy Bacon

Heat ghee or coconut oil in a large saucepan. Add the onion, sweet potato potato, cauliflower and broccoli and sauté on medium heat for 6-7 minutes, until lightly softened. Add the garlic, bay leaf, lemon zest, vegetable stock, mustard, salt and pepper and bring to boil. Reduce heat and cook for 10 minutes until all vegetables are soft.
In the meantime, boil some water and pour it over the stinging nettles. This will take most of the sting off. Using scissors, cut off the leaves, rinse and set aside. After 10 minutes of cooking, add the nettle leaves to the soup and cook for 1-2 minutes, until wilted. Add lemon juice and stir.
Purée in batches for a good minute or two, until smooth. Transfer back to the saucepan and add the coconut cream and fresh thyme. Stir over low heat for a minute and taste for salt and lemon.
Lastly, pan fry the bacon and serve with the soup.