LOADED CAULIFLOWER SOUP (WHOLE30, KETO)
by Food Blogger @oursaltykitchen
Heat a dutch oven or soup pot over medium high heat. Add the bacon and cook until the fat has rendered and the bacon is golden brown, 7-8 minutes. Remove using a slotted spoon and set onto a paper towel lined plate to drain. Drain all but 2 tbsp fat.
Add the onion and celery, then toss to coat in the rendered bacon fat. Saute, stirring occasionally, until the vegetables are soft, 8-10 minutes. Add the garlic and cook 1 minute more.
Add ½ c chicken stock to delgaze the pot, scraping up any browned bits from the bottom.
Add the cauliflower and 2.5 c chicken stock (for 3 cups total added). Season with salt and pepper and add the bay leaf. Bring the liquid to a simmer, then reduce the heat to maintain a steady simmer. Simmer 15-20 minutes, stirring occasionally, until the cauliflower is tender and can be easily pierced with the tines of a fork.
Use an immersion blender to puree, adding additional broth as needed to reach the desired consistency. If the soup is too thick, add more broth and thin to desired consistency.
Ladle into bowls and serve warm, garnished with toppings of choice.
Garnishes
Keto: add in fats through toppings, like good quality sour cream, cheddar cheese, and avocado.
Whole30: top with a drizzle of olive oil and sliced green onions.
Storing and Reheating
Fridge: store leftovers in a sealed container for up to 5 days.
Reheat: warm single servings in the microwave in 30-second intervals until warmed through, or large portions over a medium flame in soup pot.
Freezer: cool completely in the fridge, then transfer to an airtight container and freeze for up to 3 months.
Ingredients
Directions
Heat a dutch oven or soup pot over medium high heat. Add the bacon and cook until the fat has rendered and the bacon is golden brown, 7-8 minutes. Remove using a slotted spoon and set onto a paper towel lined plate to drain. Drain all but 2 tbsp fat.
Add the onion and celery, then toss to coat in the rendered bacon fat. Saute, stirring occasionally, until the vegetables are soft, 8-10 minutes. Add the garlic and cook 1 minute more.
Add ½ c chicken stock to delgaze the pot, scraping up any browned bits from the bottom.
Add the cauliflower and 2.5 c chicken stock (for 3 cups total added). Season with salt and pepper and add the bay leaf. Bring the liquid to a simmer, then reduce the heat to maintain a steady simmer. Simmer 15-20 minutes, stirring occasionally, until the cauliflower is tender and can be easily pierced with the tines of a fork.
Use an immersion blender to puree, adding additional broth as needed to reach the desired consistency. If the soup is too thick, add more broth and thin to desired consistency.
Ladle into bowls and serve warm, garnished with toppings of choice.
Garnishes
Keto: add in fats through toppings, like good quality sour cream, cheddar cheese, and avocado.
Whole30: top with a drizzle of olive oil and sliced green onions.
Storing and Reheating
Fridge: store leftovers in a sealed container for up to 5 days.
Reheat: warm single servings in the microwave in 30-second intervals until warmed through, or large portions over a medium flame in soup pot.
Freezer: cool completely in the fridge, then transfer to an airtight container and freeze for up to 3 months.