This is quickly becoming one of my favorite soups. It's really easy and to make, delicious and surprisingly filling. We frequently have it for dinner. I have made this with veggie broth and turkey bacon but it is truly better when you use chicken broth, regular bacon and butter! Try to use organic chicken broth, nitrate-free organic bacon, organic pastured butter and sea salt whenever possible. The quality of your ingredients will always lend itself to the taste and health benefits in everything you eat.
1/2 onion, chopped
1 head cauliflower, cut in pieces
2 cups chicken broth
2 Tbsp pasture butter or refined coconut oil
1-2 cloves garlic (2 cloves if you love garlic)
sea salt (Celtic, Himalayan) to taste
8 slices of bacon (nitrate free, sugar free)
Caramelized onions to garnish - Optional
- Cook the bacon in the oven at 375 degrees for 25-30 minutes. Cut or break into 1/4" to 1/2" inch pieces. Optional: Slice an onion or two and saute in butter and or olive oil on a low heat until onions caramelize. Set aside
- While the bacon is cooking, put the cauliflower, onions, and broth into a large pot with a lid. Cook on medium high until the broth comes to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes.
- When the veggies are done, put the mixture into the blender. Add garlic, butter, and sea salt to taste. Blend until smooth.
- Serve soup with bacon pieces. Top with caramelized onions.