Paleo Cauliflower, Bacon, & Chestnut Soup
This Paleo Cauliflower, Bacon, and Chestnut Soup is the ultimate cauliflower soup! It’s sweet and creamy, in a cauliflower and coconut cream way, but it is also full of the most satisfying roasted nutty and bacon flavors. It’s divine!
This soup isn’t just satisfying, it is also dairy-free, gluten-free, grain-free and Paleo. Why make cauliflower soup any other way this winter? The onion and garlic cooks with the bacon and so all of the bacon juices seep into them, and thus into the cauliflower soup in such an organic way. And the chestnuts have a rich, nutty, yet sweet flavor.
If you love recipes that use chestnuts, try our Paleo Chestnut Flour Coffee Cake or our Paleo Stuffing with Sausage, Apple and Chestnut.
Why this recipe works
- It is great for those following a gluten-free, dairy-free, or Paleo diet.
- It is a yummy way to use up your cauliflower.
- It is creamy yet savory.
- Bacon and chestnut are meant to be added to soups.
Recipe ingredients
- cauliflower
- garlic
- onion
- bacon
- coconut cream
- chicken broth
- nutmeg
- salt and pepper
- coconut flour
- steamed chestnuts
Step by step instructions
- Boil the cauliflower until tender.
- In a large pan, cook the minced garlic, minced onion, and bacon. Put the onion/garlic/bacon mixture into a food processor and chop, then scoop the mixture out of the food processor and put it back into the soup pan. Cook over medium heat for 1 minute.
- Next, puree the cauliflower using the food processor or blender.
- Mix the pureed cauliflower with the onion/garlic/bacon.
- Add the chicken broth, coconut cream and seasonings.
- Add some minced steamed chestnuts to the soup.
Prep 20 minutesCook 20 minutesTotal 40 minutesMakes 4
Ingredients
- 1 head of organic cauliflower
- 2 Tbs minced garlic, (this was 5 cloves of garlic for us)
- 1/2 cup minced onion, (this was 1/2 of an onion for us)
- 3 strips of bacon,, cut into 3/4 inch pieces
- 1 cup coconut cream, (Savoy tastes great and has no preservatives)
- 3 cups organic chicken broth
- 1/4 tsp nutmeg
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbs coconut flour
- 1/2 cup steamed chestnuts, (this was about 10 full chestnuts for us)
Method
- Cut your cauliflower into smaller florets and put them into a large pan of boiling water and cook for 15 minutes. Strain and set aside.
- In a large soup pan, add the minced garlic, minced onion, and 3 strips of bacon cut into 3/4 inch sized pieces. Cook for 5 minutes over medium-high heat, mixing often (make sure to not burn the onions, reduce the heat if need be). Reduce the stove heat to low, and cook for another 2 minutes. Next, put the onion/garlic/bacon mixture into a food processor and chop, then scoop the mixture out of the food processor and put it back into the soup pan. Cook over medium heat for 1 minute.
- Next, puree the cauliflower using the food processor (you may have to do this in batches, depending on the size of your food processor).
- Mix the pureed cauliflower with the onion/garlic/bacon and cook for 5 minutes over medium heat.
- Next, add 3 cups of chicken broth, 1 cup of coconut cream, 1/4 tsp nutmeg, 1 tsp salt, 1/2 tsp ground black pepper, and 2 Tbs coconut flour the the soup pan and mix.
- Then, put the steamed chestnuts into the food processor and add a few spoonfuls of the soup to it (to make it puree more easily), and puree it. Then scoop everything out and put it all into the soup and mix.
- Simmer the soup on medium heat for 10 minutes.
- Note: Use your food processor to mince your onions and garlic…this adds flavor to the soup while keeping the soup texture smooth.
