- 5 slices uncured sugar free bacon (Paleo and Keto)
- 1/2 large white onion
- 1 head cauliflower including leaves and core
- 1 t ground black pepper
- fresh turmeric (about the size of the top of your thumb) or 1 t ground
- 3 c. chicken bone broth
- 1/3 c non dairy milk
- chives for garnish (optional)
- Large pot
- Sharp knife
- Cutting board
- Microplane grater (or fine grater)
- Liquid Measuring cup (or measuring cups)
Step 1: Prep & Cook
Cut bacon into small pieces. Place in large pan over low to medium heat. Continue to cook the bacon slowly until crisp. While the bacon is cooking being cutting the vegetables. Keep in mind that this is a blended soup so nothing needs to be uniform. Chop or dice the onions. Cut cauliflower including leaves and core. The leaves and core are edible and packed with flavor and nutrients. No need to waste them. When the bacon has browned and become crisp put the onions in the pan. Do NOT strain the bacon fat (this is why you bought high quality uncured bacon). When the onions begin to soften and become translucent (not brown) add the cauliflower, ground black pepper, turmeric (peeled and grated) and bone broth (it should cover all of the veggies, if not add a bit more).
Step 2: Simmer & Cool
Simmer all of the ingredient for at least 1 hour to make sure that all of the cauliflower has softened. When all ingredients are softened add the non-dairy milk and allow to cool. Since you are putting this into a blender next you want to make sure this cools enough that it is warm but not hot to touch.
Step 3: Blend & Serve
Move everything from the pan to the blender. If necessary, work in batches. Blend until smooth. Rewarm the soup for serving and top with chopped chives if you like. Salt to taste and add extra pepper too if you like.
In step 1, warm 2 T coconut oil (can use avocado or olive oil) and cook the onions as directed. When the onions are translucent and soft add 2 t smoked or Spanish paprika and stir. Then continue to follow the rest of the recipe as written replacing the chicken bone broth with vegetable broth.
Pro-Tip: The combination of oil and smoked or Spanish paprika gives a bit of a bacon flavor to any recipe. Since this soup is blended you won’t miss the bacon texture at all.