A creamy, low carb, hearty and cozy soup, loaded with so many good-for-you veggies. Perfect for those chilly nights!
5 stars (90 ratings)
Ingredients
4slicesbacon, diced
2tablespoonsunsalted butter
3clovesgarlic, minced
1onion, diced
2celery ribs, diced
1headcauliflower, roughly chopped
1bay leaf
¼cupall-purpose flour
4cupschicken broth
1cup2% milk
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped fresh parsley leaves
Instructions
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
Melt butter in the stockpot. Add garlic, onion and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 4-5 minutes.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken broth and milk, and cook, stirring frequently, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste.
Puree with an immersion blender until desired consistency is reached.
Serve immediately, garnished with bacon and parsley, if desired.