This soup is loaded with cauliflower, which is what makes it so healthy and filling. It also contains bacon bits for more taste, but if you're a vegetarian, simply leave out the bacon - it will still taste exceptional!
Prep Time
1 hour and 5 minutes
Method of preparing the soup:
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Preheat oven to 430°F. Place the cauliflower florets on a baking sheet and drizzle with 2 tablespoons of olive oil. Add salt and pepper. Leave roasting for 45 minutes, and flip over halfway through.
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Place the sliced bacon in a large pot and sauté for 5-6 minutes, until it starts to crisp. When ready, drain the bacon bits by putting them on a paper towel, and leave at least 2 tablespoons of bacon grease in the pot.
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Add the chopped onion to the bacon grease and sauté it for around 4 minutes over medium heat. Add garlic and sauté for another 2 minutes. Add the veggie broth and bring to boil.
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Reduce heat to medium-low and add the cauliflower. Cover the pot and leave to simmer for 15 minutes.
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Using a blender, puree the soup until you achieve the desired consistency.
Chef's Tip:
Optional: Top with some more crispy bacon, sliced green onions, cheese, or sour cream.
Source: Sprinkledsideup.com
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