Bacon Cauliflower Harvest Soup

This perfect fall day soup packs a flavour punch and is super easy to make! Not only is this creamy soup tasty but its dairy, gluten and nut free!

The bacon adds a nice savoury flavour while the cauliflower adds a rich creaminess!

Every time I make this soup, I make a double batch! This soup can be stored in the fridge up to a week or stored in the freezer for 2+ months!

This soup is paleo, GF, keto, whole30, Paleo and AIP!

This soup can also be made vegan by omitting the bacon and swapping bone broth for vegetable broth!

Bacon Cauliflower Harvest Soup

Prep Time: 15 min Cook Time : 45 min Total Time: 1 hr Servings: 6

INGREDIENTS

1. 6 slices bacon

2. 1 medium yellow onion

3. 4 cloves garlic, minced

4. 8 cups chicken bone broth (I used this one)

5. 2 cups full fat coconut milk

6. 2 heads cauliflower (about 8 cups), chopped

7. 1 tbsp fresh parsley

8. 1 tbsp ground tyme

9. 1 tsp ground sage

10. salt and pepper, to taste

11. 2 tbsp tapioca starch

12. Chives, for garnish (optional)

INSTRUCTIONS

for the cookies

1. In a large pot cook bacon until crisped then transfer bacon to paper lined plate

2. Add onion and garlic to pot, cook on medium heat for 5-7 min

3. Add bone broth, coconut milk and cauliflower in pot, bring to boil

4. Add in spices and herbs in pot and mix

5. Cover pot and cook for approximately 30 min or until cauliflower is soft and tender

6. Using an immersion blender or blender and blend soup until smooth

7. Garnish with the cooked bacon crumbles and chives

NOTES

1. All nutritional factors will vary based off of ingredients used.

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NUTRIONAL FACTORS

serving size: 1 serving

calories: 282 fat: 16.5g carbohydrates: 10g fibre: 2.5g protein: 19.8 g