Ingredients:
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 1 tsp coconut oil
- 3 garlic cloves, minced
- 3 cups of bone broth or chicken broth
- 1-14oz can of full-fat coconut milk
- 1 head of cauliflower, chopped into florets
- 1 tsp sea salt, to taste
- 1/2 tsp ground black pepper
Directions:
- Heat a large pot over medium-high heat.
- Add chopped bacon and cook for 5-7 minutes.
- Remove the bacon bits, but leave the bacon grease in the pot.
- Add onion, carrots, and celery and cook stirring for 5 minutes. Remove from pot and set aside.
- Heat coconut oil in the same pot and add garlic. Saute for 1-2 minutes.
- Add broth, coconut milk, and cauliflower florets. Let it come to boil, turn down the heat to low, cover, and let simmer for 10-12 minutes until the cauliflower florets are soft and tender.
- Use an immersion blender to puree the cauliflower until smooth and creamy. If you don’t have an immersion blender, work in batches in a blender and then return to pot.
- Add in cooked onion, carrots, and celery.
- Season with salt and pepper. Simmer for 5 minutes. Garnish with bacon and parsley.