Cauliflower and bacon is a match made in heaven in the following paleo soup recipe.
The cauliflower is a light base that gives a smooth texture and thick consistency while the bacon adds a hearty touch with its smoky flavor and chewy texture as a garnish.
In creamy white soups like this one, it’s typical to use white potato as the foundation. But, to avoid the spike in blood-sugar levels, this soup recipe opts for cauliflower as a lighter (albeit just as creamy and filling) alternative.
Enjoy this soup recipe as a light lunch, late afternoon snack, or side dish at dinner.
Paleo Bacon and Cauliflower Soup Recipe
Serves 4
Ingredients
- ½ pound sliced bacon, chopped
- 1 medium onion, chopped
- 4 scallions, thinly sliced
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable or chicken stock
- 2 bay leaves
- 1 cup heavy cream
- 1 medium head cauliflower, cut into florets
- 1/8 teaspoon white pepper
- Salt and black pepper to taste
Directions
Heat chopped bacon in a pot over medium-high heat. Once crisp, set the bacon pieces aside, leaving the bacon fat behind in the pot.
With the pot still over medium-high heat, add in the onions, half of the scallions, and garlic. Stir while cooking for three to five minutes, or until the onions begin to turn translucent.
Add in the vegetable stock, bay leaves, heavy cream, cauliflower, white pepper, salt, and pepper. Stir. Bring mixture to a boil and then reduce heat to a simmer. Put a lid on the pot and let cook for about 25 to 30 minutes, or until the cauliflower is tender.
Remove the pot from the heat and let cool slightly before blending with an immersion blender or a standing blender. If using a standing blender, blend the mixture in batches and be cautious of the heat.
Once smooth, pour the soup back into a pot to reheat and then serve in four bowls, garnishing each with the crispy bacon pieces and leftover sliced scallions.
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