From the October/November 2016 issue
Serves 4-6


  • 4 slices bacon, diced
  • 1 medium head cauliflower, cored and chopped into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 medium celery stalks, peeled and diced
  • 2 garlic cloves, minced or finely grated
  • 2 tsp finely chopped fresh rosemary
  • 1/4 tsp smoked paprika
  • 4 cups chicken broth
  • 1/2 cup canned coconut milk (full fat)
  • Sea salt and black pepper, to taste
  • Chopped fresh parsley, for garnish (optional)


  1. Heat a large pot or Dutch oven over medium heat.
  2. Add the bacon and cook until crispy. Remove from the pot and set aside.
  3. To the bacon drippings in the pot, add the cauliflower, onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes.
  4. Add the garlic, rosemary, and paprika. Stir for 1 minute.
  5. Add the broth. Bring to a boil, then reduce heat to low, cover, and simmer until the cauliflower is just tender, 10-15 minutes.
  6. Remove the soup from heat.
  7. Stir in the coconut milk.
  8. Transfer about 2 cups of soup to a blender. Puree until smooth. (Use caution when pureeing hot liquids.) Pour the pureed soup back into the pot.
  9. Season to taste with salt and pepper. (Soup can made be made ahead up to 3 days at this point.)


*Serve bowls of soup topped with bacon and parsley (if using).