Creamy Cauliflower Soup with Bacon
Creamy Cauliflower Soup with Bacon
Ingredients
- ¼ cup grass-fed butter
- 1 large white onion diced
- 3 cloves garlic minced
- 1 large head cauliflower about 2½ lbs, cut into florets
- 1 t fresh thyme or 2 sprigs
- 5 cups chicken bone broth
- 1 cup coconut cream
- 1 small lemon juiced
- Salt and pepper to taste
- 3 bacon rashers cooked and crumbled
Instructions
- In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 6 minutes, add the garlic, and cook 1 minute more.
- Add the cauliflower chunks, thyme sprigs, pinch of salt and pepper, and bone broth.
- Bring the soup to a boil, cover, reduce heat, and simmer, stirring occasionally for 20 minutes or until cauliflower is fork tender.
- Stir in the coconut cream and lemon juice.
- Once the soup is done, let rest for 10 minutes to cool.
- Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt and pepper as needed.
- Top with crumbled bacon and cracked pepper and serve immediately.
Nutrition
Calories: 254kcalCarbohydrates: 8gProtein: 9gFat: 18g
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