Cauliflower Cheese & Bacon Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Ingredients
- 1 tbsp Ghee
- 21 oz Cauliflower florets chopped
- 2 large stalks Celery diced
- 2 cloves Garlic minced
- 1/2 tsp Rosemary dried
- 2 cup Bone broth Organic
- 2 1/2 oz Cheddar cheese shredded
- 1/4 cup Heavy cream
- 1 tsp Dijon mustard (optional)
- 8 medium slices Bacon cooked and chopped
- 1 tsp Salt and pepper season to taste
Optional
- 1 scoop collagen protein for an extra serving of protein
Instructions
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Using a large saucepan, sauté the celery and garlic in the ghee for 5 minutes
-
Chop the cauliflower into small florets and add to the pan with the rosemary
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Add the bone broth and cook over a medium heat for 10-15 minutes until the cauliflower is softened
-
Blitz the soup in a blender, don’t worry about making it too smooth, I love it lumpy!
-
Return the soup to the pan and add the cheese, cream, mustard, salt and pepper, season to your taste
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Stir until the cheese has melted and the soup is warmed through
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At this point add more bone broth or water if you prefer a thinner soup
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Serve the soup with cooked, chopped bacon sprinkled on top of each portion
Recipe Notes
Nutritional Information
per serving: total carbs 11g | protein 16g | fat 35g | kcals 427
