From the October/November 2016 issue
- 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)
- Heat a large pot or Dutch oven over medium heat.
- Add the bacon and cook until crispy. Remove from the pot and set aside.
- To the bacon drippings in the pot, add the cauliflower, onion, carrots, and celery. Cook, stirring occasionally, for 6-8 minutes.
- Add the garlic, rosemary, and paprika. Stir for 1 minute.
- Add the broth. Bring to a boil, then reduce heat to low, cover, and simmer until the cauliflower is just tender, 10-15 minutes.
- Remove the soup from heat.
- Stir in the coconut milk.
- 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.
- 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).