Cauliflower & Bacon Soup | Paleo

Cauliflower & Bacon Soup is an easy, one pot meal that cooks up in less than an hour. You will love the flavor in this veggie soup.

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

I recently shared this photo on Instagram & Facebook and had a big reaction to it. Folks, you will seriously love this soup. It has the comforting feel of a potato soup, yet there’s not a potato in sight.

You can enjoy this quick-to-make soup any night of the week, without an ounce of guilt.

You can also make this with turkey bacon, like I do, to be biblically clean. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Cauliflower and Bacon Soup

Constance Smith – Cosmopolitan Cornbread

Cauliflower & Bacon Soup is an easy, one pot meal that cooks up in less than an hour. You will love the flavor in this (paleo) veggie soup.

5 from 1 vote

Print Recipe Save this on Pinterest

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Entrées – Main Dishes, Soups and Stews

Cuisine American

Servings 4

Calories 241 kcal

Ingredients

  

1x2x3x

• 6 slices thick-cut bacon, cut into 1/2 inch pieces (See note)
• 1 onion, diced
• 1 tsp garlic paste, (or 1 clove garlic, minced)
• 1 head cauliflower, cut or broken into florets
• 3 c chicken broth
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3/4 tsp dry thyme leaves
• 1/2 c coconut milk, full fat canned, (or whole milk for non-paleo)

Instructions

 

• To begin, saute the bacon in a Dutch oven over medium heat until it is golden.
• With a slotted spoon, scoop it out to a plate lined with paper towels, leaving the drippings in the pot.
• Toss in the diced oven and cook until they are tender.
• Stir in the garlic and let it cook for a minute.
• Add in the cauliflower, chicken broth, salt, pepper and thyme. Bring it to a boil, cover and reduce to a simmer. Let this cook for 10 – 15 minutes or until the cauliflower is tender.
• Pour in the milk.
• If you have an immersion blender, use that to puree the soup in the pot. If you do not have an immersion blender, allow the soup to cool a bit, then puree in batches in a blender and then reheat the soup.
• To serve, either stir in the bacon or top the individual servings with it. Whichever you choose.
• Enjoy!

Notes

You can also make this with turkey bacon, like I now do, to be biblically clean. If you do, add a little butter or duck fat to cook it in, as turkey bacon is very lean.

Nutrition

Serving: 1cCalories: 241kcalCarbohydrates: 14gProtein: 13gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 28mgSodium: 1381mgFiber: 4gSugar: 8g

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Article: Why I Quit Eating Pork