Today’s post is another contribution from Jean. Enjoy this ultra-comforting bacon cauliflower soup!
Now that Fall is officially here, I’ve been upping my soup intake exponentially since a month ago and I don’t hate it at all. I love how grounding and comforting a warm bowl of soup is and it’s a great way to fit in a high amount of nutrients in one sitting. Recently, I’ve been on a cauliflower kick and have been loving their versatility in cooking, whether you eat them whole, riced, or use them blended for a creamy base in sauces or soups like this one.
This Paleo Bacon Cauliflower Soup came together to satisfy both my husband and I’s soup preferences: While he loves creamy soups, I feel best on a lower carb diet and try to stay away from standard thickeners like potatoes and starches. This recipe was a delicious compromise between the 2 of us and we’ve been enjoying the leftovers with the approach of cooler weather and early sunsets.
The best part is that it only takes 30 minutes of cooking time to make a big pot of it, so it’s a great batch cooking and freezer-friendly meal for you and your family!
About the ingredients in the Paleo Bacon Cauliflower Soup
Cauliflower – Cauliflower is a great vegetable that’s high in nutrients and low in carbs but still gives a creamy and thick texture to this soup once blended.
Bacon – The saltiness and crispiness of bacon complements with the creamy soup base beautifully. I highly recommend nitrate-free, pasture-raised bacon.
Coconut milk – Use full-fat, canned coconut milk for the extra yummy and velvety end result.
Broth – I recommend nutrient-rich bone broth when you make any kind of soup to make it even more healing and nourishing, but regular chicken broth can also work. Thrive Market makes this great bone broth that is also one of the few nightshade-free and autoimmune-friendly packaged broths available.
Ground black pepper – If you are on the autoimmune protocol and/or avoiding nightshades, feel free to omit to make this AIP-compliant.
Make a simple meal by pairing this soup with any of the following recipes:
- 4 slices of thick-cut bacon, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 1 tsp coconut oil
- 3 garlic cloves, minced
- 3 cups of bone broth or chicken broth (recommended brand here)
- 1-14 oz can of full-fat coconut milk, recommended brand here
- 1 head of cauliflower, chopped into florets
- 1 tsp sea salt, or more to taste
- ½ tsp ground black pepper (Omit to make AIP-compliant)
- Chopped parsley, for garnish
- Heat a large pot over medium-high heat.
- Add chopped bacon cook for 5-7 minutes until crispy.
- Remove the bacon bits and set aside, but leave the bacon grease in the pot.
- Add onion, carrots, and celery, and cook stirring for 5 minutes. Remove from the pot and set aside.
- Heat coconut oil in the same pot and add garlic. Sauté for 1-2 minute until fragrant.
- Add broth, coconut milk. and cauliflower florets. Let it come to boil, turn down the heat to low, cover, and let simmer for 10-12 minutes until the cauliflower florets are soft and tender.
- Use an immersion blender to puree the cauliflower until smooth and creamy. If you don't have an immersion blender, work in batches in a blender then return to pot.
- Add back in cooked onion, carrots, and celery.
- Season with salt and pepper. Simmer for 5 more minutes.
- Remove from heat, then sprinkle with bacon bits and parsley before serving.
About Jean Choi
Jean Choi is a Nutritional Therapy Practitioner, recipe developer, and food photographer at What Great Grandma Ate. She started her blog to share her story of overcoming years of digestive issues and adrenal fatigue, and to help others realize that nutrient-dense allergen-free cooking can be simple, easy, and delicious. Jean believes that the food you love should love you back through healing and nourishment. For more of her real food recipes and SoCal adventures, follow along on her Instagram and Facebook.