Loaded Cauliflower Soup

This recipe, inspired by one I saw here, serves one person and provides a whopping 4 servings of veg per bowl. Blending vegetables makes it easy to add extra servings in! Save yourself time by purchasing pre-cut cauliflower, using leftover roasted cauliflower from earlier in the week, or raiding the salad bar for ready-to-steam florets.

from Eatingwell.com
  • 2 cups cooked cauliflower florets
  • ⅔ to ¾ cup chicken broth, divided
  • 1 dash garlic powder
  • Freshly cracked black pepper
  • 2 tbsp. solid fat from can of full-fat coconut milk
  • ⅓ cup full fat coconut milk
  • 2 slices cooked bacon, crumbled
  • 1 teaspoon snipped fresh parsley
  • ¼ teaspoon lemon zest
  • Salt to taste
  1. In a blender or food processor, combine cauliflower, ⅔ cup broth, garlic powder and pepper. Cover and blend until smooth.
  2. Transfer to a small saucepan. Bring just to boiling over medium heat. Whisk in coconut fat and milk with enough of the remaining broth to reach desired consistency; heat through.
  3. To serve, top soup with bacon, parsley and lemon zest.
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