I’ve been on the struggle bus for the past two weeks! I woke up one morning with a sore throat that eventually turned it to congestion and a cough. By last weekend it had gotten better and I was hoping that would be the end of it. But I was sooo wrong. I woke up again last Monday morning with an awful sore throat, zero energy, and an insatiable cough :(. My poor husband has had to listen to me cough up a lung all night and neither of us have gotten any sleep in days.
Even though I’m a pharmacist, I try my best to only take medicine when necessary. I’m sticking to whole foods, lots of green veggies and low carbohydrates in hopes of giving my body the fuel to fight off whatever this awful sickness is. Even still, I find myself craving comfort food to make myself feel better.
I’ve had one craving in particular for this potato soup I used to eat as a kid. You know, the Campbell’s canned potato soup that you dump into a bowl and microwave… I would put bacon bits, cheddar cheese, and chives on top and it was soo good. Kinda makes me gag now thinking about what kind of ingredients were in that soup!
I thought surely I could re-created my beloved comforting potato soup with healthier ingredients. I’ve seen lots of recipes for cauliflower soup and I often use cauliflower as a substitute for potatoes. So this roasted cauliflower soup was created!
It is so think and creamy that you would never know it is cauliflower and not potatoes! Roasted garlic adds a nutty, potato flavor and nutritional yeast is reminiscent of cheddar cheese. But arguably the best part is the BACON (if we have to argue about this then we can’t be friends – I mean, is it really “potato” soup without bacon?).
Besides being delicious, this soup is packed with veggies and nutrients to help my body fight off inflammation and illness. Cauliflower is low in calories and carbohydrates but full of nutrients. It has lots of vitamin C, vitamin B, vitamin K, and fiber. I used bone broth for the liquid, which contains extra protein from collagen (*may help with gut health). Garlic has been linked to improvements in immunity and nutritional yeast also contains vitamins, minerals, and protein.
Easy Roasted Cauliflower Soup
Roasted Cauliflower Soup
- 1 large head of cauliflower
- 3 cups chicken bone broth
- 1 bulb garlic
- 1 small sweet onion
- 1 tbsp oil (avocado or olive)
- 1 bay leaf
- salt & pepper to taste
- 4 slices sugar free bacon
- 4 tsp nutritional yeast
- 4 stalks green onion, chopped
- Preheat oven to 425*F.
- Cut cauliflower into florets. Peel sweet onion then slice into rings. Cut off the top tip of a garlic bulb so that most of the cloves are exposed.
- Line a baking sheet with parchment paper. Place the cauliflower, sweet onion, and garlic bulb on the baking sheet. Drizzle with 1 tbsp oil and toss cauliflower and onion to coat. Sprinkle with salt to taste.
- Bake for 30 minutes or until lightly browned/caramelized.
- While cauliflower, onion, & garlic are baking, prepare the bacon.
- Place a sauté pan over medium heat. Add bacon while the pan is cold and fry until desired crispiness. Remove bacon from heat, place on a paper towel-lined plate, and allow to cool before crumbling into small pieces.
- Place a large pot over medium-high heat. Add 3 cups of bone broth and 1 bay leaf and bring to a boil. Remove from heat and remove the bay leaf.
- Add the cauliflower, onion, and 8 cloves of garlic to the bone broth. Using an immersion blender, blend all of the vegetables until a smooth consistency and no large chunks are left.
- Taste the soup and add salt & pepper to taste, if desired.
- Garnish with bacon, chopped green onion, and nutritional yeast.