Looks yummy, right?! Today is the PERFECT day for a steamy pot of creamy soup! However…though creamy soups are my favorite, they are usually on the bottom of the list as far as health goes. But the rain and wind and bite in the air absolutely called for a creamy soup. So I can not tell you how thankful I am that last night I made this Cauliflower Soup!!! My tummy is happy…and warm! And come to find out…it is even more tasty the next day!
I feel like the title “Creamy Cauliflower Soup” doesn’t do this recipe justice. I think it should rather be called “Really Healthy Potato Free Low Carb Low Dairy Baked Potato Soup.” But somehow that just didn’t flow as well. I wonder why, hahahaha. It does capture everything that this soup is. My friend Sarah sent me a really great recipe from skinnytaste.com (great blog!) that was a creamy baked potato soup that is part potato part cauliflower. Well, Mr. Rodgers and I are getting back on track you see. The past two months have been absolute madness with me working constantly, which has meant unfortunate amounts of eating out. Which means…we feel like death. “Why hello heartburn, where have you been?!”
Well…the death-like feeling inspired us to start afresh this month and be really super healthy. Starting over with rules we gathered from Maker’s Diet. Being super good. Which means no more potatoes! So I took skinnytaste.com’s genius recipe of reducing the potatoes…and just cut them out all the way! Along with most of the dairy, which you are supposed to keep at 25% or less of your food intake per day.
So, here’s what you need:
- 1 Head Cauliflower, chopped into florets
- 2 cloves of garlic, minced (or more, depending on your tastes)
- 1 very small onion, or 1/2 a medium onion, minced
- 1 1/2 C Chicken Broth (Possibly a few Tbsp more later if its too thick)
- 1 1/2 C Almond Milk
- 1/2 C Plain Greek Yogurt
- 6 Chives, Chopped
- 4 Slices Turkey Bacon, Crumbled (Try and some without nitrites, I found some at the health food store.)
- Fresh shredded cheddar…just a bit for garnish
- Salt and Pepper to taste (I used lots of both!)
And here’s how you do it:
- Bring a large pot of water to a boil, and add your cauliflower. Boil until very tender; about 15 minutes.
- Meanwhile, place the bacon in a pan and begin cooking it, turning a few times until it is cooked through and ready to be crumbled. If it is not rendering enough grease, you can add a Tbsp of butter or so.
- Chop your chives, onion, and garlic.
- When cauliflower is done cooking, drain and place in a soup pot, or the same pot you already used. Make sure it is over medium heat.
- Add broth and almond milk. Bring to a boil!
- When bacon is done, remove from pan. Now add the onions (not the green ones) and garlic to the bacon grease and sauté until tender. Add to soup.
- Using an immersion blender and blend until smooth and creamy. OR if you are cool like me and don’t have fancy gadgets like that…put the soup in a blender in batches and whiz until creamy. 🙂
- Add the sour cream and half your chives and stir in.
- Salt and pepper to taste.
- Garnish with more chives, some fresh shredded cheddar, and crumbled bacon…and maybe a few more cranks of fresh black pepper if you are like me 😀