Thursday, February 19, 2015

Paleo Faux Baked Potato Soup


I've made a few different cauliflower-based soups and chowders before, but this is definitely my favorite to date. Adding vegetables both upped the nutritional value and helped create a thick and creamy texture.

While you can run your soup through a separate blender this is definitely one of the dishes that just cries out for the convenience of an immersion blender.


Paleo Faux Potato Soup

5 strips nitrite-free bacon
1 tbs. olive oil, coconut oil or butter
3 minced garlic cloves
1 medium diced onion
3 peeled and chopped carrots
2 diced celery stalks
1/4 cup almond flour
1 large head cauliflower, roughly chopped
1 bay leaf
4 cups organic chicken broth
1 cup coconut milk or other unsweetened non-dairy milk
salt & pepper, to taste
minced green onions, to garnish

Cook bacon in a large pot over medium heat until crisp. Remove to drain on a paper towel and crumble, leaving grease in pot. Add additional tbs. of oil or butter, then garlic, onion, carrots and celery.

Cook for about 5 minutes, stirring often, until starting to soften. Add flour and stir constantly for one minute. Add cauliflower and bay leaf to pot and cook for another 5 minutes.

Gradually pour in broth and milk, stirring frequently. Bring to a boil, then lower heat. Allow to simmer for 15-20 minutes or until cauliflower is soft. Season to taste with salt and pepper.

Use an immersion blender to combine vegetables (I left mine a little bit chunky). Alternately you can remove soup from pot and add to a blender, processing until you reach your desired consistency.

Taste again for seasoning and serve with reserved bacon and minced green onion.

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