Recipe & Photos by Daniela Modesto
This warming golden cauliflower soup with bacon recipe is the perfect comfort food to cook up during the winter season. Bonus: you can omit the bacon if you want it to be vegan.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: 6 servings
Ingredients
- 1 slab thick bacon, chopped
- 1 leek, sliced (white parts only)
- 1 head cauliflower, stems removed and cut into florets
- 1 small potato, peeled and cut into cubes
- 2 tsp ground turmeric
- 1-inch knob fresh ginger, minced
- ½ tsp ground coriander
- ½ tsp ground cumin
- 1 quart chicken or vegetable broth
- 1 can full fat coconut milk
- ½ tsp salt
- ¼ tsp pepper
- Italian parsley for garnish (optional)
Instructions
- Preheat soup pot on medium heat. Add bacon and cook for 5 minutes until crispy. (If vegan, skip this step and use 1 Tbsp oil of your choice and move on to next step.) Remove bacon when cooked and lay on paper towel-lined plate.
- In same pan, add sliced leek and a good pinch of salt. Cook until leek has softened – about 5 minutes. Note: if you need additional oil, you can always add a bit more.
- Add cauliflower florets and potato and mix well and cook for another 5 minutes.
- Add spices, ginger, salt and pepper and toss to cook for 30 seconds to let spices release their flavor. Add broth and coconut milk and bring to a boil.
- Reduce heat and let soup simmer for 25 minutes until vegetables are fork-tender.
- Next, carefully add the vegetables to the blender, reserving the liquid and adding a bit at a time as you blend, until you reach desired creaminess. Adjust seasonings if you need more salt.
- Top with bacon and freshly chopped parsley.
