Description

This soup is nutritious, satisfying and and easy to pull together. It’s also dairy-free, and Keto, Paleo, and Whole30 compliant. See above for modifications to make a vegetarian version of this soup.

Ingredients

Scale

4 slices of bacon (sugar free to be Paleo, Whole30, Keto compliant)
1 yellow onion, chopped
2 cups of celery, chopped (either one bunch of celery hearts or 1/2 of a large bunch of celery)
4 cloves of garlic
1 large head of cauliflower, roughly chopped
6–8 cups of bone broth (start with 6 cups and you can add more once you’ve blended the soup)
Salt & pepper to taste
Optional: splash of nut milk (I use Modest Mylk)
Optional: pinch of truffle salt

Instructions

Add bacon to a stock pot or Instant Pot and cook on Saute setting (Medium High heat on stovetop) until very crisp. You can chop the bacon before cooking or cook whole slices and then crumble once cooked.
Remove bacon and set aside.
Add chopped onion and celery to bacon fat and cook until translucent, stirring to prevent it from burning. Keep on Sautee if using an Instant Pot, or reduce to Medium heat on stovetop. Season with a generous pinch of salt and cracked pepper.
Add in garlic, cauliflower, and another big pinch of salt. Toss and cook for about 5 minutes, until garlic has softened, being careful not to let it burn.
Add in bone broth. If using an Instant Pot, cook for 2 minutes on high pressure. In a regular pot, bring to a boil and then reduce heat to Medium-Low. Cook until the cauliflower is soft, about 10 minutes. You can also keep your Instant Pot on Saute and skip the pressure cooking since this is relatively quick.
Use an immersion blender to blend until smooth (this is the one I have, this is another popular model that’s very reasonably priced).
Taste soup and adjust seasoning as needed.
If you need to thin the soup out, you can add more broth and / or nut milk (anywhere between a splash and a cup). If the soup is too thick, cook for a few minutes and it will reduce and thicken up.
Serve with crumbled bacon and a few pinches of truffle salt.

Notes

I chopped the bacon before cooking when I took these photos, but next time, I will probably save that step and cook the bacon in whole strips since I don’t love handling raw meat.

You don’t need to be precise when you chop your veggies since everything will be blended. Just keep in mind that cook time will vary depending on how large or small your cauliflower is chopped. If you want to make this soup in a hurry, I recommend breaking down your cauliflower into small pieces.

I use homemade, unsalted bone broth. I don’t add salt when I make the broth because that gives me more control over seasoning when I cook. If you use a store-bought bone broth, you may not want to salt your vegetables (step 3), and instead wait until you taste the blended soup before adding salt.

I avoid putting hot food in my plastic blender, so I prefer immersion blenders for soups. It’s also easier and less mess. This is the one I have, this is another popular model that’s very reasonably priced.

Keywords: Cauliflower Soup, Instant Pot Cauliflower Soup, Keto Cauliflower Soup