During the cooler season, I love to come up with hearty, filling, yet nutritious meals using my Instant Pot or stockpot that my whole family can enjoy! I also like to make things like soups, bone broth, and stews ahead of time and pop them in the freezer that I can easily heat up during busy weeknights when I just don’t have time to cook dinner. I love making this creamy cauliflower and bacon soup during the colder months. It is dairy-free, while still having the creamy consistency you would get with a dairy-based soup, and is full of flavor from the bacon, herbs, and spices.
This soup is also:
- Optimal-Reset approved
- Whole-30 Approved
- 21-Day Sugar Detox Approved
- Paleo-Approved
- Dairy-free
- Gluten-free
Cauliflower Bacon Soup
- 2 cups cauliflower (florets )
- 1 sweet onion (chopped)
- 2 cloves garlic (chopped)
- 6 1/2 cups bone broth
- 1 tsp. thyme (chopped )
- Salt & pepper (to taste )
- 3 slices bacon (cooked and chopped )
- Start by adding all the ingredients minus the bacon to a stockpot over medium heat. Bring to a boil.
- Simmer for 25-30 minutes.
- Using an immersion blender, puree the soup until creamy.
- Top with the chopped and cooked bacon.
Want a quick and easy bone broth recipe to use in this creamy cauliflower soup? Check out my two-hour low-histamine bone broth recipe here.
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