Loaded Cauliflower Soup

This soup is Whole30 and Paleo compatible. It's super creamy and perfect for a fall or winter day.

Prep:
10
minutes
Cook:
45
minutes
TOtal:
55
minutes

Ingredients

  • 2 heads cauliflower, cut into medium florets
  • 2 T avocado oil
  • 2 tsp sea salt
  • 1/4 tsp black pepper
  • 12oz bacon, roughly chopped
  • 1 large yellow onion, small dice
  • 6 garlic cloves, minced
  • 4 C chicken broth
  • 3 C full fat coconut milk
  • 1 T fresh thyme
  • 1/4 C nutritional yeast
  • 1/4 C chives, roughly chopped
  • 3 green onions, thinly sliced

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Top the soup with chives, green onions, and bacon. Serve and enjoy!