Name: Cauliflower and Bacon Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 6 slices thick-cut bacon (cut into 1/2 inch pieces); 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))

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 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.

Cauliflower & Bacon Soup is and easy, one pot meal that cooks up in less than an hour. You will love the flavor in this veggie soup. Get this paleo friendly & low carb recipe from Cosmopolitan Cornbread.

Cauliflower and Bacon Soup

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.

Course Main Course

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Author Cosmopolitan Cornbread | Constance Smith

Ingredients

6 slices thick-cut bacon cut into 1/2 inch pieces
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!