Cauliflower Soup
Updated Oct 20, 2022, Published Dec 17, 2013
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Cauliflower Soup
Ingredients
- 6 slices gluten-free, nitrate-free bacon
- 1 head cauliflower, cut into florets
- 4 cups gluten-free vegetable broth
- 2 garlic cloves, minced or grated
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons minced chives, for garnish
Instructions
- Cut bacon into ¼-inch pieces and cook in a large skillet over medium heat until crispy, about 6 minutes.
- Transfer to a paper towel lined plate and set aside.
- Combine the cauliflower, vegetable broth, garlic, salt, and pepper in a saucepan and bring to a boil over high heat.
- Cover, reduce heat to medium-low, and simmer until the cauliflower is soft, 15-20 minutes.
- Puree the soup in a blender in batches until smooth. (Make sure you remove the plastic insert from the blender top and cover the hole with a folded kitchen towel.)
- Return the soup to the pot and reheat gently before serving.
- Serve garnished with reserved bacon pieces and chives.
Nutrition
Calories: 36kcalCarbohydrates: 7gProtein: 2gSodium: 1043mgPotassium: 286mgFiber: 2gSugar: 3gVitamin A: 375IUVitamin C: 47.1mgCalcium: 23mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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