Loaded Cauliflower Soup (Edit recipe)

This soup is super creamy and very flavorful. Do not skip the step of roasting the cauliflower because it adds depth to the soup that will not be there without the roasting. If you aren’t on a round of Whole30 and dairy doesn’t cause any issues, shredded cheddar cheese would be a delicious addition to the top of the soup.

10 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	549
Fat:	25 g
Carbohydrates:	1 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	955 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

2 head Cauliflower, cut into medium florets
2 Tbsp Avocado Oil
2 tsp Sea Salt
0.25 tsp Black Pepper
12 oz Raw Bacon, roughly chopped
1 whole Yellow Onion, small dice
6 cloves Garlic, minced
4 cups Chicken Broth
3 cups Coconut Milk, full fat
1 Tbsp fresh Thyme
0.25 cup Nutritional Yeast
0.25 cup Chives, roughly chopped
3 whole Green Onion (Scallion), thinly sliced

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees.
Add the cauliflower to a large baking sheet; you may need two baking sheets, depending on the size you have.
Drizzle the cauliflower with avocado oil, ½ teaspoon of sea salt, and pepper. Toss to evenly coat and spread the cauliflower into a single layer on the pan. Place in the oven and roast for 25-30 minutes. It should be golden brown when it is done roasting.
While the cauliflower roasts, add the chopped bacon to a large pot on medium-low heat and cook until it’s crispy, stirring it occasionally to keep it from burning.
Once the bacon is crisp, use a slotted spoon to remove it and set it aside.
Drain the excess bacon fat from the pot, leaving about 2 tablespoons in the pot.
Add the onions and garlic and sweat for about 5-7 minutes. The onions should be translucent, and the mixture should be fragrant when it’s done.
Add 1 ½ teaspoon of sea salt and thyme to the pot and stir.
Add the chicken broth, coconut milk, and roasted cauliflower to the pot. Bring to a simmer and cook for about 7-10 minutes.
Add the nutritional yeast and remove the soup from the heat.
Use an immersion blender or high-speed blender to puree the soup until it’s creamy and no chunks remain.
Top the soup with chives, green onions, and bacon. Serve and enjoy!