Cauliflower Chicken Soup
This cauliflower and chicken soup is easy to make and packed with flavor. Loaded with cauliflower and tender chicken, then finished with crispy bacon, it makes for a satisfying and comforting meal. You can customize this soup to your liking by adding your favorite herbs and vegetables. It's a great way to introduce more vegetables into your diet or use up leftover chicken.
Servings: 6 to 8 servings
Ingredients
- 1 large head cauliflower cut into florets
- 1 large white onion thinly sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 strips of bacon
- 3 large carrots peeled and diced
- 2 celery ribs diced
- 4 garlic cloves minced
- 3 cups chicken broth
- 1 can 14 ounces coconut milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1-½ cups cooked shredded chicken
Instructions
Roast the Cauliflower
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Spread the cauliflower florets and onion slices out on a baking sheets and drizzle them with olive oil. Season with salt and pepper.
- Transfer to the oven and roast for 20-25 minutes until the florets are tender and the edges look golden brown. Remove from the oven and cool slightly.
Make the Soup
- Slice the bacon into 1 inch sections and add it to a large stock pot. Cook over medium heat until crisp. Remove and drain on a paper towel-lined plate. Drain off all but 1 tablespoon of bacon drippings from the pot.
- Add the carrots, celery, and garlic to the pot. Saute for 5 to 8 minutes or until the carrots are soft.
- Transfer the roasted cauliflower and onions to the pot. Add the chicken broth, coconut milk, Worcestershire, and soy sauce.
- Use an immersion blender to puree the soup. If you want a chunky soup, just blitz the soup a few times. Alternatively you can transfer some or all of the soup to a blender and puree then transfer back to the pot.
- Add the cooked chicken and bacon bits to the pot and bring the soup to a simmer. Let the soup simmer for 5 to 10 minutes to let the flavors meld.
Notes
- Cut the cauliflower florets into equal-sized portions so they roast evenly.
- For a vegetarian version of this soup, omit the bacon and replace the chicken broth with vegetable broth.
- If you want a lower-fat soup, replace the canned coconut soup with 2 cups of chicken broth.
Nutrition
Serving: 1 | Calories: 149kcal | Carbohydrates: 11g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 810mg | Fiber: 3g | Sugar: 6g
