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

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

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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: Simone Van Den Berg
• Prep Time: 10 mins
• Cook Time: 60 mins
• Total Time: 1 hour 10 mins
• Yield: 4 1x
• Category: Main
• Cuisine: Dairy-free

Ingredients

Scale 1x2x3x

• 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

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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

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