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Cauliflower Chowder
Rich and delicious dairy free, low carb alternative to traditional potato soup
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Ingredients
- 1 large head organic cauliflower or 2 small ones
- 1 can organic full fat coconut milk
- 2 1/2 cups of organic chicken broth or bone broth
- 1 pkg of your favorite minimally processed bacon about 10 oz - omit if vegetarian/vegan
- 2 T reserved bacon grease - can substitute butter avocado or coconut oil.
- 1 medium onion chopped
- 3 cloves garlic minced
- 3-4 stalks of celery chopped
- 3 large carrots chopped
- 1 cup of chopped bell peppers red, orange, green or combo
- 1 leek thinly sliced
- 1 bay leaf
- Salt and pepper to taste if not using bacon, more salt will be needed
Instructions
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cook bacon and reserve 2 T of grease
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Steam half of your cauliflower and set aside, roughly chop the other half
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In a stock pot, sauté all of the chopped veggies including cauliflower in bacon grease for 5-7 minutes.
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After steamed cauliflower has cooled, purée cauliflower and one can of coconut milk in a high speed blender or food processor. (You can do this step ahead of time and refrigerate if you’d like)
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Add broth and cauliflower/coconut milk purée to the sautéed veggies
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Chop up cooked bacon, reserve some for topping, stir the rest into the soup
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Add bay leaf
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Simmer until veggies are tender, 20-30 min
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Serve hot topped with bacon, chives, minced red onions, avocado
Recipe Notes
If you want to add chicken or other veggies like broccoli, asparagus, chopped zucchini or mushrooms, do it! It will be less like a traditional potato soup, but it’s a delicious chowder no matter what you put in it.