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Keto cauliflower and bacon soup recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulge in creamy keto cauliflower bacon soup for a comforting meal.
Ingredients:
  • 25g butter
  • 2 green shallots, thinly sliced, pale and dark sections kept separate
  • 800g cauliflower, cut into florets
  • 750ml (3 cups) Chicken Style Liquid Stock
  • 250ml (1 cup) thickened cream, plus extra, to drizzle
  • 180g bacon, thinly sliced
  • Extra virgin olive oil, to drizzle
  • 25g (1/3 cup) shaved parmesan
Instructions:
  • In a large saucepan over medium heat, melt the butter until it turns foamy. Toss in the thinly sliced shallots and cook while stirring for about 1 minute, or until they become softened.
  • Coat the cauliflower with the mixture, then bring to a gentle simmer with the stock. Let it cook on low heat, partially covered, for 20 minutes until the cauliflower is tender. Finish by stirring in the cream and allowing it to cool slightly.
  • Cook the bacon in a non-stick frying pan over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove from heat.
  • Smoothly blend the soup in the pan using a stick blender until velvety. Simmer the soup over high heat and season with salt and white pepper to enhance the flavors.
  • Ladle the soup into serving bowls, then generously drizzle with extra cream and olive oil. Season to taste and garnish with bacon, parmesan, and dark shallot slices before serving.

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