Easy Cauliflower Soup

In a large pot, heat 1 tablespoon of oil and add the onion. You’re going to sauté the onion until it is soft and browned. So once the onion is just beginning to turn brown, add the garlic. Stir frequently and continue to sauté until onion has a lot of color to it and the garlic is fragrant. This process should take about 12 to 15 minutes.

While the onion and garlic is sautéing, chop the cauliflower into florets and discard the green stems.

Fill a large pot with a couple of inches of water and insert your steamer basket. Bring water to a boil, then add the cauliflower florets, put the lid on and steam until the florets are soft when poked with a fork. This will take about 6 to 8 minutes. Remove from heat when done.

Add the sautéed onion and garlic, steamed cauliflower, almond milk, vegetable broth and salt to a blender (all ingredients except for the bacon) and blend until completely smooth. The texture should come out pillowy, creamy and soft.

If the soup is not already piping hot coming out of the blender, pour it back into the pot and gently heat to desired temperature, stirring frequently.

If desired, chop 3 strips of bacon and cook them over medium heat until they crisp up. Serve soup with crisped bacon on top. Or just skip the bacon to make this vegetarian.