Try this Cauliflower soup recipe, or contribute your own.
Suggest a better descriptionCoarsely chop the cauliflower and set aside.
In a large pot, fry bacon over low-medium heat for about 10 minutes, stirring often, until bacon is starting to crisp.
Add the olive or avocado oil, onion, and garlic. Cook until softened, but not browned.
Add the cauliflower, thyme, and stock. Bring to a boil, and then reduce the heat to a simmer.
Add coconut milk, and cover to cook until the cauliflower is very soft (about 15-20 minutes).
Remove from heat. Blend in soup blender (like Vitamix) or use an immersion blender to puree the soup. Return to the pot.
Add tabasco. Stir until smooth.
Season to taste with salt and black pepper. Garnish with chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 92 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1349.6mg | 47 % | |
Potassium 643.8mg | 17 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 15.9g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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