I made this one dairy free, not because I cannot have dairy, but I just decided to cut down on my dairy today. I'm having some congestion, so don't want anything that might possibly add to that. At the bottom of the recipe I have some suggestions for variations also.
CREAMY CAULIFLOWER AND BACON SOUP
6 slices bacon -- (I use Hormel natural bacon)
3 stalks celery -- chopped fine
1 pound cauliflower
32 ounces chicken stock -- (homemade is best if you have it, otherwise I use Rachael Ray's)
1 tablespoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon salt -- (or to taste)
1/4 teaspoon pepper
Cut bacon into small pieces with a scissors. In 3 or 4 quart saucepan, cook and stir bacon pieces until crispy. Remove bacon onto paper towel, but keep the grease in the pan. Add celery and cook, stirring, until tender. Add cauliflower, chicken stock, garlic, onion powder, thyme, salt, and pepper. Stir together and cook on low for 15 minutes or until cauliflower is tender.
Place most of the soup into a blender, (I used a Ninja) and pulse until pureed. I leave a small amount of the vegetables in the bottom of the pan for a few chunks. Pour pureed soup back into pan. Add bacon pieces.
Options: I made this to be dairy free, but if you want it creamier and you can have dairy, add some shredded cheese, or if you don't want dairy, add 2 tbsp of Nutritional yeast flakes for a cheesy taste. Also you could add some heavy cream if you want a creamier soup. This is pretty much a base recipe. Another variation is to add roasted red peppers, or a few carrots. Variations are endless. Just be sure to add the nutritional value for whatever you add to the soup. I think I may try this with a jar of Gia Russa Alfredo sauce next time. I like this Alfredo because it uses natural ingredients and is wheat free and makes a good substitute for a creamed soup.
This made 5 scant cups. Each serving is about 1 cup.
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5 Servings/Per Serving: 91 Calories; 4g Fat (43.0% calories from fat); 5g Protein; 7g Carbohydrate; 3g Dietary Fiber