Sweater weather, soup weather. Nothing is better than a bowl of creamy, nutritious, hearty soup on a cool fall (or cold winter!) day.
This paleo cauliflower soup recipe is delicious, nutritious, and versatile.
You can make it in the slow cooker or on the stovetop, and you will only use one dish.
Substitutions & Swaps
You can easily make this recipe your own by subbing out some of the ingredients. You can also make it in the slow cooker -- just throw all the ingredients in the slower cooker at step #3!
- Bacon. If you’re on a plant-based diet or just don’t like bacon, you can skip it. If you do so, make sure you add some extra oil and something to add more flavor to the soup. Bacon packs a lot of flavor!
- Oils. Don’t have any olive oil or avocado oil on hand? Swap out for all coconut oil. Don’t like the flavor of coconut? Try MCT oil or
macadamia nut oil. Just make sure you’re not using vegetable oil, which is bad for your health.
- Coconut milk. Coconut milk adds a nice, creamy texture to this recipe, but if you’re not a fan of it, you can use natural nut milk like cashew milk. Note that your soup will be thinner if you do so.
- Stock. You can use vegetable stock in this recipe to make it vegan or vegetarian, or chicken stock if that’s what you have on hand. But for a massive nutrition and flavor boost, swap it out with FBOMB Bone Broth. Either flavor will be delicious, and bone broth is a great source of collagen.
Enjoy the versatility of this recipe and make it your own!
Why You Can Feel Good Eating This Soup
Many fall soup recipes incorporate starchy root vegetables like potatoes. These are simple carbs that tend to put your blood sugar on a rollercoaster ride and are also nutritionally sub-par.
Cauliflower, on the other hand, is nutrient-dense and low-carb. Packed with vitamins and minerals like folate, vitamin C and vitamin K, you can rest assured that you’re getting some bang for your caloric buck.
Plus, 100g of cauliflower contains only 18% of the carbohydrate load that potatoes pack, with 3g instead of 17g, meaning that you can enjoy it without the energy spike and crash.
It’s delicious, too, which is the biggest reason you’re considering this recipe 😉
This Creamy Cauliflower Soup Is:
- Healthy. Packed with delicious high-quality fats from full-fat coconut milk and avocado oil, plus the nutritional benefits from cauliflower, this soup recipe is healthy and delicious.
- Dairy-free. Most cauliflower soup recipes combine cheese such as parmesan or cheddar. As delicious as it is, cheese is not on the paleo food list, so this soup skips the cheese for a dairy-free version.
- Satiating: The quality fats and proteins from oils, bacon, and coconut milk, and the fiber from the cauliflower in this recipe make the soup a satiating entre or side dish.
- 1 large head cauliflower
- 6 pieces bacon, diced
- 3 tablespoons olive or avocado oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 cups vegetable or chicken stock
- 2.5 cups full-fat coconut milk
- Kosher salt and freshly ground black pepper
- dash of Tabasco
- 1 tablespoon chives, chopped (optional garnish)
- Coarsely chop the cauliflower and set aside.
- In a large pot, fry bacon over low-medium heat for about 10 minutes, stirring often, until bacon is starting to crisp.
- Add the olive or avocado oil, onion, and garlic. Cook until softened, but not browned.
- Add the cauliflower, thyme, and stock. Bring to a boil, and then reduce the heat to a simmer.
- Add coconut milk, and cover to cook until the cauliflower is very soft (about 15-20 minutes).
- Remove from heat. Blend in soup blender (like Vitamix) or use an immersion blender to puree the soup. Return to the pot.
- Add tabasco. Stir until smooth.
- Season to taste with salt and black pepper. Garnish with chives.
Cook Time: 30 minutes