Cauliflower Coconut Soup with Crisp Bacon

A smooth soup made creamy by the addition of coconut milk. Puree in plenty of garlic and top with a handful of crumbled bacon.
By Simone Van Den Berg

bloemkool-soep-1

A smooth soup made creamy by the addition of coconut milk. Puree in plenty of garlic and top with a handful of crumbled bacon.

Cauliflower Coconut Soup with Crisp Bacon
 
Prep Time
Cook Time
Total Time
 
A smooth soup made creamy by the addition of coconut milk. Puree in plenty of garlic and top with a handful of crumbled bacon.
Author:
Recipe Type: Main
Cuisine: Dairy-free
Serves: 4
Ingredients
  • 1 large cauliflower
  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 2 large carrots, peeled and diced
  • 2 cloves of garlic, peeled and smashed
  • 2 cups of beef broth
  • 1 cup of water
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ cup of coconut milk
  • few rashers of bacon, baked crisply
Instructions
  1. Cut the cauliflower roughly into smaller pieces and set aside
  2. Heat a large pot and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.
  3. Add the broth and the water, bring to the boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes
  4. Puree the vegetables with a stickblender in the pot (or use a blender but be careful that the hot liquid might spatter out, so keep a kitchentowel on top if you do that)
  5. Add salt, pepper and the coconut milk and stir to combine.
  6. Add the cripsy fried bacon bits on top and serve

 

Simone Van Den Berg

Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.

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