Low-Carb Cauliflower Soup


INGREDIENTS
Serves 6 to 8
  • 2 heads cauliflower, rough chop
  • 1 yellow onion, rough chop
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 4 cups vegetable stock
  • 1 cup water
  • 1 can coconut milk
  • 1 tsp italian spices
  • 1/2 tsp red pepper flakes
  • dash of salt and pepper
  • cooked bacon, chopped, for garnish


PREPARATION
  1. Pre-heat oven to 425 degrees F.
  2. Combine chopped cauliflower, onion and garlic in a bowl. Add olive oil and a dash of salt and pepper. Toss.
  3. Place ingredients on a baking pan and bake at 425 degrees F for 25 to 35 minutes.
  4. After baking place ingredients in a 12 qt Stock Pot. Add vegetable stock and water and bring to a boil. Turn down heat and simmer for 30 minutes.
  5. Remove from heat and puree.
  6. Add coconut milk, italian spices and red pepper. Blend.
  7. Serve garnished with chopped bacon.