Cauliflower Soup – Low-Carb, Healthy, Tasty, and Easy to Make


My wife LOVES soup.

Any time. Any day. In any kind of weather.

I only enjoy this hearty meal when it is cold outside.

Fortunately, the winter in Atlanta has been cold more days than not.

This is an easy recipe and can be made quickly.


Add other stuff like chicken, sour cream, grated cheese, or raw vegetables


1 large head cauliflower
2 medium yellow onions
2 garlic cloves
32 ounces vegetable stock
1/2 cup coconut milk
1/2 pound baby scallops
8 ounces bacon
1 Bay leaf
Salt and pepper
White pepper
Olive oil
white truffle oil (optional upon serving)
parsley (optional upon serving)

Chop the onion and cauliflower into large pieces (about 2-3 inches). Peel and cut garlic cloves in half. Drizzle olive oil and S&P on veggies and place in 400 degree F oven for 25-30 minutes.

At the same oven temp, line a baking sheet with bacon and cook on a different rack. Watch the bacon so it doesn’t burn! It should take 15 minutes.

Roasting brings out a nuttier flavor and adds depth to the soup. Boiling cauliflower makes it taste sad.

Once the veggies are done roasting place them in a stove-top pot with 1 cup of the vegetable broth. Use a hand blender to puree. You want this smooth and creamy! Slowly add all of the vegetable broth while blending. Then add coconut milk and blend more. Season with sea salt and white or black pepper. Stick a bay leaf in there and let it simmer on medium-low for 20 minutes, or longer.

In the meantime, prep the scallops! Heat a small saucepan with olive oil (or ghee) on medium heat. Add baby scallops seasoned with S&P. Cook for about 3-5 minutes tossing occasionally to evenly cook them.

Remove the bay leaf from the soup. Ladle the soup into bowls. Top with a few baby scallops and crumbled bacon. For additional flavor components try adding white truffle oil and chopped fresh parsley.


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