Ingredients

The following ingredients have 4 Servings
  • 2 heads of cauliflower (cut into florets)
  • 3 garlic cloves (minced)
  • 2 shallots (minced)
  • 3 cups chicken stock
  • 1 cup water
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 2 cups full-fat coconut milk
  • 4 cooked bacon slices cut into pieces (optional)
  • 1 tbsp. olive oil or ghee
  • Fresh parsley for garnishing
  • Sea salt and black pepper to taste

Instruction

  • Preheat your oven to 425 F.
  • In a large bowl, combine the cauliflower, garlic, shallots, and olive oil.
  • Spread the cauliflower mixture on a roasting pan.
  • Place the roasting pan in the oven and roast for 30 minutes.
  • Transfer the cauliflower to a large saucepan and add the chicken stock and water.
  • Add the thyme and the bay leaf, and bring to a boil over medium-high heat.
  • Cover the saucepan. Lower the heat and let it simmer for 30 minutes.
  • Remove the bay leaf.
  • Puree the soup using an immersion blender or a blender.
  • Stir in the coconut milk and season to taste with sea salt and freshly cracked black pepper.
  • Top each bowl with crispy bacon, if desired, and sprinkle with fresh parsley. Serve warm.