Keto Cauliflower Soup with Bacon

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. 

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 4

Calories 861 kcal

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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. 

Nutrition

Calories: 861kcalCarbohydrates: 17gProtein: 11gFat: 85gSaturated Fat: 49gCholesterol: 281mgSodium: 381mgPotassium: 699mgFiber: 3gSugar: 4gVitamin A: 2800IUVitamin C: 74.7mgCalcium: 168mgIron: 1mg

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