Easy Cauliflower Soup with Bacon
Looking for a creamy cauliflower soup that’s easy, flavorful, and perfect for sneaking in extra veggies? This cauliflower soup with crispy bacon delivers on all fronts. It’s made with cauliflower, a touch of carrot, and coconut milk for a silky texture without any dairy. Serve it with crunchy bacon on top (or croutons if you prefer) and you’ve got a cozy bowl of soup that works any time of year. Plus, it’s easy to adapt for vegetarian or vegan diets, making it a versatile dinner or lunch option for the whole family.
Equipment
- Immersion blender
Ingredients
- 1 large cauliflower
- 1 tbsp coconut oil
- 1 medium onion diced
- 2 large carrots peeled and diced
- 2 cloves garlic peeled and smashed
- 2 cups beef broth or chicken broth
- 1 cup water
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup coconut milk
- few rashers of bacon baked crisply
Instructions
- Cut the cauliflower roughly into smaller pieces and set aside
- Heat a large pot and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.
- Add the broth and the water, bring to the boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes
- Puree the vegetables with a stickblender in the pot (or use a blender but be careful that the hot liquid might spatter out, so keep a kitchentowel on top if you do that)
- Add salt, pepper and the coconut milk and stir to combine.
- Add the cripsy fried bacon bits and some fresh thyme on top and serve
Notes
Storing: Store the cauliflower soup in the fridge for 3-4 days or freeze if you want to keep it for longer.
Nutrition
Calories: 174kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 1124mg | Potassium: 920mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6016IU | Vitamin C: 106mg | Calcium: 83mg | Iron: 2mg