Roasted Cauliflower and Bacon Soup:
Roasted Cauliflower & Bacon Soup | Cavegirl Cuisine
1 head organic cauliflower
4 cloves of garlic
1-2T almond oil
1 yellow onion, roughly chopped
3 celery stalks, chopped
1T Herbes de Provence
1 tsp arrowroot
1 slice of Applewood smoked bacon, finely diced
6 cups broth of choice (I use homemade chicken broth)
1/4 cup organic whipping cream (optional)
2-3 tsp sea salt (to taste)
1 tsp ground pepper
6 slices of Applewood bacon (for garnish)
Preheat oven to 350 degrees.
Chop cauliflower into chunks. Place cauliflower and garlic in a baking dish. Drizzle with 1-2 T of almond oil. Bake for 30 minutes. Remove from oven and set aside.
In a pot, place butter, onion, celery, Herbes de Provence, one slice of bacon (diced) and arrowroot on medium heat until butter is melted and onions are tender.
Add cauliflower, garlic, broth, salt & pepper. Bring to a boil. Reduce heat and let simmer for 15 minutes.
Use an immersion blender in the pot until smooth (alternative: blend ingredients in a blender and pour back into the pot).
Add whipping cream. Continue to simmer for 15 minutes.
In the meantime, cook the remaining 6 slices of bacon until crisp. Set aside.
Serve soup and crumble bacon on each bowl as a garnish as desired. I didnít have parsley at the time, but this may be a nice added touch for color, taste and texture as a garnish.