Cauliflower Soup (Keto)
This is one of my all-time favorite soups. If you love potato soup but hate the guilt associated with it, this recipe is for you. I like to make this on a Sunday evening and pack bowls of it for lunch throughout the week because it microwaves well at the office and is tasty enough for you to actually say “no” to your coworker trying to go get pizza.
One of my favorite parts about this soup is that you sauce the onions and garlic in bacon grease instead of oil or butter. This lends the soup so much flavor and depth. I prefer to puree my soup so it is not chunky, but you could easily just puree half of the soup if you like to have some onion and cauliflower chunks. If you’d like a thicker consistency in your soup, just hold back on the amount of chicken stock you add in (instead add 2-32 oz cartons). All that will do is create a thicker soup. I finish this dish with shredded cheese, bacon and green onions. It’s the PERFECT soup!
Cauliflower Soup
Ingredients:
12 oz pack of black peppered bacon, cut with kitchen shears into bite size pieces
2 heads of cauliflower, cut into florets
2 yellow onions, roughly chopped
6 heads of garlic, minced
2- 48 oz cartons of low sodium chicken broth
2 cups heavy cream
Salt and pepper to taste
Green onions and cheese for garnish
Directions:
In a large dutch oven over medium heat, add the bacon and begin browning. It should take about 8 minutes to brown all of the bacon. When cooked through, remove the bacon with a slotted spoon to a plate lined with paper towels. Do not remove the bacon grease from the dutch oven.
To the same dutch oven, add the onions and cook for about 4 minutes, then add in the garlic. Continue to cook until the onions and translucent, about 5 more minutes.
Next, add in the cauliflower, cream and chicken broth. Simmer for about 40 minutes until the cauliflower is soft. Then blend with an immersion blender. Salt and pepper to taste.
Serve in bowls and garnish with cheese, bacon bits and green onion.
