This soup is perfectly hearty with warm bacon and roasted cauliflower. I've been putting coconut milk in everything I make recently and this was no exception - you could substitute with a little bit of heavy cream or even milk if you don't have any on hand. Enjoy!
Roasted Cauliflower and Bacon Soup
Ingredients:
- 1/2 roasted cauliflower
- 1/2 shallot
- 3 slices bacon, diced
- 2 cloves garlic
- 3 green onions, chopped
- 1 tsp honey
- 1 cup coconut milk
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp rosemary
- Dash red pepper flakes
- 2 bay leaves
Recipe:
1. Roast cauliflower. I usually use this recipe as a basis to how I roast my cauliflower. If I don't have wine or any stock on hand, I usually just use water and it turns out just the same. You'll end with up a juicy cauliflower with a beautiful golden roasted finish.
2. Drizzle about 1 tsp of olive oil into pot and let it heat up. Once hot, add shallots and cook until they start browning. Add garlic and bacon then sauté until the meat starta becoming a little crispy.
3. Add honey and chives and sauté for a few seconds. Remove half of bacon mixture from pot and stir in coconut milk, bay leaves and spices.
4. Once boiling, add half of cauliflower florets to pot. Let the mixture simmer for about 15 minutes. Just make sure it's been long enough for the cauliflower to easily be passed through the mixer. After removing the bay leaves, I used a hand blender to blend mine, but it can also easily be done in a food processor.
5. Once the soup has become creamy, add back the other half of the bacon and cauliflower. You could also leave some out to garnish! Stir and let it simmer for a few minutes and then serve (I put a little cheddar cheese on top of mine).
