It’s cold and miserable today, and all I want eat is a nice bowl of warm soup. I whipped up this creamy cauliflower puree soup in under 30 minutes. It was delicate and fluffy with little crispy bacon candy adding texture and saltiness. The creaminess would fool you into thinking the soup is made with added white potatoes, butter or cream but it’s all cauliflower with a little trick.
- I consider this a dairy-free soup, even though ghee is used in the cooking. Ghee is clarified butter, which is almost entirely casein and lactose free, but if you’re concerned with even the tiniest amount of those things, feel free to use olive oil instead.
- Adding the cream of whisked egg at the end acts as a substitute to cream or butter which would normally be added to add fluffiness and creaminess to the dish.
- You can make a vegetarian version by simply removing crispy bacon from the recipe. Top it with some pan fried mushrooms instead.
- It’s best to make your own vegetable or chicken stock but if you’re pressed for time and have to resort to pre-packaged stock, try to buy salt-reduced varieties so that you can control how much salt you add to your own taste. Plus, many full salt sauces and stocks have sugar added to balance out the flavour so it’s best to avoid those or make from scratch.
- 1 tablespoon ghee (or 2 tablespoons olive oil)
- 1 medium white onion, chopped
- 1 medium head of cauliflower, core out and chopped roughly
- 3 cloves of garlic, chopped
- 3 cups salt-reduced chicken or vegetable stock
- ⅔ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¾ cup diced bacon
- 1 egg
- A little coconut or macadamia oil to fry bacon in
- Fresh herbs of choice for garnish
- In a large saucepan, heat 1 tablespoon of ghee until medium hot. Sauté the onion for 3-4 minutes or until soft and translucent.
- Add the cauliflower, garlic and stock and bring to boil. Season with salt and pepper. Turn the heat down and cook covered for 8-10 minutes.
- In the meantime, pan fry the bacon pieces until crisp.
- At an 8 minute mark, break one whole egg into a smaller saucepan or a metallic mixing bowl that will fit over the larger cooking saucepan. I used a smaller saucepan that I could hold over the steam from the cooking cauliflower soup. While holding the smaller saucepan close to the steam but not touching the simmering liquid, continuously whisk the egg for about 3 minutes until it gets frothy and smooth. It will look almost like a thickened yellowish cream. Set aside.
- Transfer cauliflower soup contents into a blender or a food processor and puree until smooth. You can use a hand held puree blender as well. Then while the blender is still on, pour in the egg cream. Stop once everything is incorporated. Taste for salt.
- Serve with fresh herbs like chives, parsley or basil and crispy bacon sprinkled on top.
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