Description
Creamy coconut milk soup with tender cauliflower and crunchy bacon. A comforting and flavorful weeknight meal.
Ingredients
Units
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 (473 ml) beef broth
- 1 cup (237 ml) water
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 cup (118 ml) 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 softened. Add the cauliflower and fry until it becomes slightly browned.
- Add the broth and water, bring to a boil. Reduce heat and simmer (covered) until the vegetables are tender, about 45 minutes.
- Puree the vegetables with a stick blender in the pot (or use a blender; be careful of hot liquid splattering—use a kitchen towel if necessary).
- Add salt, pepper, and coconut milk; stir to combine.
- Add crispy fried bacon bits on top and serve.
Notes
- For a richer flavor, roast the cauliflower before adding it to the soup.
- To make this soup vegan, omit the bacon and use vegetable broth.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 5
- Protein: 8
- Cholesterol: 15