Creamy, Roasted Cauliflower and Mushroom Soup
Servings: 2–3
Preparation Time: 20 minutes
Ingredients:
- 1 head cauliflower, cut into pieces
- 2 tablespoons coconut oil
- salt and pepper
- 2–3 pieces bacon (optional)
- 2 tablespoons bacon grease, butter or coconut oil
- 1/4–1/2 cup white onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme or 3 teaspoons dried
- 8 ounces mushrooms, sliced
- 1/4 cup white wine
- 3 cups homemade chicken broth
- 3/4 cup full-fat coconut milk*
- 2 tablespoons grass-fed butter (optional)
Directions:
Preheat oven to 400 degrees F.
Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment-lined cookie sheet, sprinkle with salt and pepper, and roast at 400 degrees F for 25–30 minutes.
Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces, and set aside.
Place the bacon grease and coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme, and mushrooms. Sauté until the mushrooms are tender, about 5–10 minutes.
Add the white wine and deglaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.
Place the soup, coconut milk, and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.
Sprinkle the bacon pieces on top (optional).
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highlands Ranch, CO.
