3448. CAULIFLOWER COCONUT SOUP with CRISP BACON

yields four servings 


1 large cauliflower 
1 tablespoon coconut oil 
1 medium onion, diced 
2 cloves garlic, peeled and smashed 
2 cups beef broth 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup coconut milk 
8 slices of crispy bacon, crumbled

Cut cauliflower roughly into smaller pieces and set aside. Set a large pot over medium-high heat and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.

Add broth and 1 cup water, bring to a boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes.

Puree the vegetables with a handheld blender in the pot. It is possible to use a regular blender for this step, but be careful that the hot liquid doesn’t spatter out.

Add salt, pepper and coconut milk then stir to combine. Top with crispy fried bacon bits and serve.


bacon recipe source: Simone Van Den Berg, Simone's Kitchen; on Relish.com