Cauliflower Soup


So now that the weather is warming up (slowly, ever so slowly) I am looking for veggie soup recipes that are good weather served warm or cold. I am a huge fan of cauliflower, especially with my limited chewing abilities. It cooks down be nice and tender so I am a fan. The addition of bacon and onion makes it even better! Plus I blend this soup so it is smooth and easy to eat. This soup has become my favorite way to get my bacon fix!

Warm (or cold) Cauliflower soup
3 Tbsp unsalted butter or margarine
2 ribs celery, chopped
2 leeks, ends trimmed, chopped and soaked to clean any dirt
4-5 slices of bacon, chopped
2 cloves garlic, chopped
4 cups vegetable stock (1 box works well)
1 Tbsp chopped fresh thyme leaves (or 1 tsp dried thyme)
1 large head of cauliflower cut into 1-inch pieces
Kosher salt and fresh ground black pepper


Melt the butter in a pot over medium-low heat and add the chopped leeks and celery. (I skip the celery) I toss in a pinch of salt to help the leeks to sweat out a bit. After about 5 minutes I toss in the chopped bacon to start cooking. After 5 minutes add in the garlic and stir. When the garlic is fragrant add in the vegetable stock, thyme and the cauliflower. Season with salt and pepper to taste. Simmer for 20-30 minutes until cauliflower is soft. Blend with an immersion blender in the pot (or in two batches in a blender). Check seasoning again and enjoy! You can also refrigerate and serve chilled.

This soup is great when served with crisp bacon pieces or cauliflower florets or even croutons or saltine crackers. I have made this soup with shallots or even sweet onions, depending on what is in my fridge. I also have to admit that I have been known to use extra bacon in this soup. I really miss being able to chew bacon, so this blended soup is a great way for me to get a bacon fix!


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