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
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
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Description
A smooth soup made creamy by the addition of coconut milk. Puree in plenty of garlic and top with a handful of crumbled bacon.
Ingredients
Scale
- 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
- 1/2 tsp ground black pepper
- 1/2 cup of coconut milk
- few rashers of bacon, baked crisply
Instructions
- Cut the cauliflower roughly into smaller pieces and set aside
- 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.
- Add the broth and the water, bring to the boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes
- 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)
- Add salt, pepper and the coconut milk and stir to combine.
- Add the cripsy fried bacon bits on top and serve
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Main
- Cuisine: Dairy-free
