Cauliflower & Bacon Soup

Keto-friendly, easy to make, and ready in just 30 minutes! This Cauliflower & Bacon Soup is a delicious blend of creamy cauliflower and crispy bacon, with a touch of chili heat. Perfect for a quick, nourishing winter meal.

Prep 5 mins | Cook 25 Mins

Serves 4

INGREDIENTS

• 1 medium-large cauliflower, roughly chopped
• 3-4 rashers of free-range bacon, diced
• 1 chilli, diced
• 1 large onion, sliced
• 3 cloves of garlic, crushed
• A handful of fresh parsley, chopped
• 2 tbsp Natural Body Glue
• 1 bay leaf or 4 sprigs of fresh thyme
• 2 cups filtered water  or 1 cup water and 1 cup coconut milk for a creamier soup (preferred)
• Salt and pepper to taste
• Olive oil or grass-fed butter for cooking

Instructions

1. Add the cauliflower into a large saucepan and water (or water and coconut milk), plus the bay leaf or thyme and the Gevity Rx Natural Body Glue
2. Place the pot on the stovetop, leaving the lid slightly ajar to allow steam to escape. Cook the cauliflower until completely tender. 
3. Fry onions until golden brown. Add the bacon and fry until crispy.  Add the crushed garlic and stir through and cook for a few more minutes. Once everything is golden, remove from the heat.
4. The cauliflower should be cooked now. Remove the thyme leaf stems or bay leaf from the saucepan. 
5. Allow to cool a little then blitz with a stick blender until smooth
6. Serve in bowls, topped with caramelised onion, and crispy bacon and garnish with the finely diced chilli and fresh parsley. Pepper - to taste