Description
This buttery roasted cauliflower soup with crispy bacon, green onions, and spicy chili oil is an easy one-pot dinner.
Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 2 tablespoon olive oil
- 1 teaspoon sea salt
- 4 strips of bacon, diced
- 1Â yellow onion, diced
- 3 garlic cloves, minced
- 4 cups low sodium vegetable broth
- 1 tablespoon fresh thyme
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- optional: top with drizzle of chili oil, bacon and green onions
Instructions
- Preheat oven to 425°F.
- Add cauliflower to baking sheet, season with olive oil and 1/2 teaspoon of salt.
- Place in oven and roast for 20 minutes, until vegetables are tender and slightly browned.
- Heat a dutch oven to medium high heat, add bacon and cook until crispy. Approximately 5-7 minutes. Remove from pan and let cool on a paper towel lined plate.
- Next add diced onion and garlic, directly to the bacon grease. Saute until translucent, about 3-4 minutes.
- Add roasted cauliflower, fresh thyme, and vegetable broth.
- Bring to a boil and reduce to simmer. Simmer for 20 minutes.
- Let soup cool. Once it’s cooled add to a large blender and blend until smooth.
- Next add butter, lemon juice and salt to taste. Blend until smooth and everything is combined.
- Serve soup with crispy bacon, diced green onion, a drizzle of chili oil and fresh thyme.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 156
- Sugar: 9 g
- Sodium: 435 mg
- Fat: 8 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 11 mg
