Serves 4
70 min
Creamy Cauliflower Soup with Crispy Bacon
Recipe GLPR08b72078ebfb08
A velvety, nourishing cauliflower soup enriched with coconut milk and topped with crispy bacon. This warming bowl combines tender roasted vegetables with savory broth, creating a satisfying meal that's naturally free from gluten and dairy.
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Ingredients
1 large cauliflower head, cut into florets
1 tbsp coconut oil
1 medium onion, diced
2 large carrots, peeled and diced
2 cloves garlic, minced
2 cups beef or chicken broth
1 cup water
1 tsp sea salt
1/2 tsp ground black pepper
1/2 cup coconut milk
4–6 slices bacon, baked until crispy
Directions
Preheat your oven to 400°F and arrange bacon slices on a baking sheet. Bake for 12–15 minutes until crispy. Remove and set aside to cool, then crumble into bite-sized pieces.
Cut the cauliflower head into medium-sized florets and set aside.
Heat the coconut oil in a large pot over medium heat. Add the diced onion, carrot, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the cauliflower florets to the pot and cook for another 5–7 minutes, stirring gently, until the vegetables develop light golden-brown edges.
Pour in the broth and water, then bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium-low, partially cover the pot, and simmer for approximately 40–45 minutes until all vegetables are very tender and easily pierced with a fork.
Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy, working in batches if needed. If using a standard blender, allow the soup to cool slightly, then carefully transfer in batches, keeping a kitchen towel draped over the blender lid to prevent splattering.
Stir in the coconut milk, and season the soup with salt and pepper to taste.
Ladle the soup into bowls and garnish generously with the crumbled crispy bacon. Serve hot.
