Whole30 Creamy Cauliflower Soup
Warm up with this velvety Whole30 Creamy Cauliflower Soup, a wholesome and satisfying dish that's both dairy-free and paleo-friendly. Made with tender cauliflower, aromatic garlic, and a splash of rich coconut milk, this soup achieves a silky texture without any heavy cream. A touch of fresh thyme adds herbal depth, while crispy crumbled bacon and sliced green onions provide a savory crunch for the perfect finishing touch. Quick to prepare in just 45 minutes, this comforting recipe is ideal for busy weeknights or meal prep. Packed with nutrients and Whole30-approved ingredients, this delicious cauliflower soup is a guilt-free indulgence the whole family will enjoy!
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Recipe Information
Ingredients
- 2 medium cauliflower head
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 large garlic cloves
- 2 stalks celery stalks
- 4 cups chicken broth
- 1 cup coconut milk
- 4 slices bacon
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 for garnish green onions
Instructions
Begin by cutting the cauliflower heads into florets and rinse them thoroughly under cold water. Set aside.
In a large pot, heat the olive oil over medium heat. Meanwhile, chop the yellow onion and mince the garlic cloves.
Add the chopped onion and minced garlic to the pot and sauté for about 5 minutes until the onions are translucent and fragrant.
Chop the celery stalks into small pieces and add them to the pot. Cook for an additional 3 minutes, stirring occasionally.
Add the cauliflower florets to the pot along with the chicken broth. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the cauliflower is tender.
While the soup is simmering, cook the bacon in a separate pan over medium heat until crispy. Remove from the pan and drain on a paper towel. Once cooled, crumble the bacon into bits.
Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Stir in the coconut milk, fresh thyme leaves, salt, and black pepper. Let the soup simmer uncovered for another 5 minutes, stirring occasionally.
Taste and adjust the seasonings if necessary.
Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions.
Serve the soup warm.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 5349 mg | 233% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 51.0 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4135 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
