The cold weather has arrived! I am really not enjoying it so far, but there is one bonus: SOUP! Soup is perfect for those blustery depressing Melbourne winter days and makes a great lunch to reheat the next day. This Keto Cauliflower Soup with Bacon reheats beautifully and can be frozen as well – make a big batch and enjoy it all week! With only 6 ingredients and ready in 15 minutes, there’s so much to love about it.
A few days ago, I was madly racing from place to place for work and needed to stop quickly for lunch. I found a little cafe and ordered a cauliflower soup, hoping it would be keto friendly! Well, was I disappointed. It was likely keto friendly but it was bland, watery and just awful. This is pretty surprising given Melbourne’s cafe game is so strong – pretty much anywhere these days will serve you a delicious meal and great coffee, so I don’t know what the deal was at this place!
I won’t name and shame but maybe I can subtly send them the recipe for this Keto Cauliflower Soup with Bacon so they can up their flavour game…
Can someone please open a Keto cafe in Melbourne? I promise I’ll visit all the time!
** Note this recipe is higher in carbs and very high in calories – check your macros before proceeding! I love this as a fast day dinner**
Keto Cauliflower Soup with Bacon
6 ingredients, 15 minutes and dinner is ready! Hearty, filling and full of healthy fats, this is a delicious go to winter meal perfect for Keto and LCHF eaters.
- 1 head cauliflower chopped into florets
- 2 tablespoons butter
- 1 onion diced
- 6 rashers bacon diced
- 2 tablespoons garlic paste
- 3 cups cream
- salt and pepper
Chop the cauliflower into small florets and steam in the microwave. I use a large microwave safe container and cook for 6 - 7 minutes until fork soft.
Meanwhile, in a large saucepan, melt the butter over medium heat. Add the garlic, onion and bacon and saute for 4 - 5 minutes until the bacon is crispy.
Reserve 1/4 of the cooked bacon mixture, and add the remaining bacon and onion to a food processor. Add the cauliflower and cream and blend until the consistency is to your liking.
Depending on the size of your cauliflower and your consistency preference, you may need between 2 1/2 - 3 cups of cream.
Return to the saucepan and warm over medium heat, seasoning with salt and pepper to taste.
Serve sprinkled with the reserved cooking bacon and onion and freshly cracked pepper.