One Pot Creamy Cauliflower Soup

This simple cauliflower soup is very easy to create. begin by crisping bacon within the pot then victimisation the grease to cook onion and garlic. After that, produce a concoction with the protein free flower to thicken it up, add the veggies or chicken stock so the cauliflower and potatoes.

Cook on high till the veggies ar tender associate degreed mix with an immersion mixer. prime together with your favourite ingredients and you’re done!

You start by creating a concoction to thicken this cauliflower soup. It’s a mix of grass-fed butter, clarified butter or copra oil and protein free flour. this is often the thickening agent for the soup! The toasted cauliflower and nonmandatory potatoes conjointly facilitate build this soup very thick.

This is the most effective and best creamy cauliflower soup! it is a dairy farm free and healthy soup instruction loaded with tasteful toppings. this whole instruction is formed in one pot and exhausted half-hour thus you have got an easy keto and low carb meal on the table with ease.

INGREDIENTS

• 4 slices bacon diced
• ½ yellow onion shredded
• 4 cloves garlic shredded
• 4 tablespoons tasteless grass fed butter or clarified butter
• 1/4 cup protein free 1:1 baking flour
• 4 cups almond milk or a lot of, as needed
• 3 medium russet potatoes in the altogether and cubed
• 1 head cauliflower shredded (or a pair of if omitting potatoes)
• 4 inexperienced onions thinly sliced
• 1 teaspoon salt
• ½ teaspoon ground pepper
• To serve: 1/2 cup soured cream sliced cheese, scallion, fragmented bacon
• Kosher salt and freshly ground black pepper to style

INSTRUCTIONS

1. Heat an oversized pot or Dutch kitchen appliance over medium high heat. Add bacon and cook till brown and crisp, regarding 5-7 minutes. Transfer to a paper towel-lined plate; put aside.
2. Leaving the bacon grease within the pan, add the onion and cook till musky, regarding four minutes, then add the garlic and cook for thirty seconds. Add four tablespoons tasteless grass-fed butter or clarified butter to the onion and garlic over medium-high heat and stir to soften. Whisk in flour till gently bronzed and thickened into a paste, regarding one minute. 
3. Gradually whisk within the almond milk and cook, whisking perpetually, till thickened, regarding a pair of minutes. Stir in potatoes, cauliflower, scallion, salt and pepper.
4. Bring to a overboil high heat then scale back heat to medium-low and simmer uncovered till potatoes and cauliflower ar fork tender, regarding 15-20 minutes.
5. Once tender, use associate degree immersion mixer to mix the soup till sleek.
6. If you don’t have associate degree immersion mixer, transfer the softened potatoes and cauliflower with a couple of cup of cookery liquid to a high high-powered mixer and mix on high till sleek. Transfer back to stock pot.
7. If the soup is simply too thick, add a lot of almond milk as required till desired consistency is reached.
8. Serve right away, fancy with scallion, cheese, sour cream, or reserved fragmented bacon, if desired.

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