Paleo Cauliflower Soup with Crispy Bacon (Gluten-free)

🧂 Ingredients

• 1 tablespoon ghee

  or 2 tablespoons olive oil
• 1 medium white onion

  chopped
• 1 medium head cauliflower

  core out and chopped roughly
• 3 cloves of garlic

  chopped
• 3 cups chicken stock

  or vegetable stock
• 2/3 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 3/4 cup diced bacon
• 1 egg

  white only
• A little coconut or macadamia oil to fry bacon in
• Fresh herbs of choice for garnish

Instructions

• 1 In a large saucepan, heat 1 tablespoon of ghee until medium hot. Sauté the onion
  for 3-4 minutes or until soft and translucent.
• 2 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.
• 3 In the meantime, pan fry the bacon pieces until crisp.
• 4 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.
• 5 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.
• 6 Serve with fresh herbs like chives, parsley or basil and crispy bacon sprinkled
  on top.

Nutrition Info