Recipe ideas hit me at random times. I thought up this soup on a random afternoon at the office. It just popped into my head. Typically when this happens, I will write out the initial ingredients that I think would mesh well together. When I first thought of this recipe, I thought I would use mushrooms, potentially nutritional yeast and not use a rutabaga. The rutabaga came up when I thought of the hash brown alternatives. I'm going to jump in head first tonight with the recipe, because it's getting late and my 5:30am spin class will be here before I know it.
Creamy Cauliflower Soup with Broccoli, Bacon & Chives
3 T. fat of choice (I used coconut oil)
1 onion, diced
1 rutabaga, diced
4 stalks celery, sliced
4 cloves garlic, minced
1 medium head of cauliflower, cut into florets
6 cups chicken broth (preferably homemade)
2 cups water
4 cups broccoli florets
12 slices of bacon (to garnish)
6 T. chives, green onions or scallions, chopped (to garnish)
1 t. dried rosemary
Salt and pepper, to taste
- Cook your bacon. I typically bake mine in the oven on a baking rack (over a pan, of course) for about 20 minutes at 400 degrees. If you prefer to fry bacon, you can do that. The point is to get the bacon cooking while tending to the soup.
- Melt your fat of choice in a large soup pot over medium-high heat.
- Add onion, rutabaga, celery and garlic to the pot. Cook, stirring occasionally, for 5-7 minutes. Season with sea salt, pepper and rosemary.
- Add the chicken broth, water and cauliflower to the pot. Bring to a boil and let simmer over medium heat for 15 minutes, or until cauliflower is soft.
- Blend the mixture with an immersion blender or in batches in your food processor or stand blender. Add back to the soup pot (still on medium heat).
- Add broccoli florets to the soup. Cook for 6-8 minutes, or until broccoli is tender to your liking. You can cover the pot with a lid to steam the broccoli.
- Taste test the soup for seasonings. Make adjustments as needed.
- Ladle soup into bowls. Top with two strips of crumbled bacon and a tablespoon of chives, green onions or scallions (I used chives).
This soup would be delicious with a slice of Paleo bread or Paleo biscuit. I have a few biscuit and bread recipes that I love. This one (without the honey for a more savory taste), this one or maybe this one.
My bed is calling my name. Must get a good night's rest tonight. Have a good week!