Healthy Cauliflower Soup with Bacon and Chili Oil

By: Sharon Chen from blog.kettleandfire.com

By: Sharon Chen from blog.kettleandfire.com

"Smoky, smooth, and surprisingly light, this quick, healthy and creamy cauliflower soup is low in calories, carbs, and saturated fat, but high in flavor and nutrients. This recipe is like a healthier, leaner version of potato soup. And thanks to the addition of Kettle & Fire’s collagen-rich chicken bone broth (a better option than chicken stock or chicken broth), it’s also packed with protein and essential minerals. We would take a bet that this is going to become one of your favorite new soup recipes."

Click here for the easy recipe

Serves4 People

Preparation Time10 min

Cooking Time35 min

Ingredients

1 large head cauliflower cut into small florets (or lightly chopped in a food processor)
2 tablespoons olive oil
Kosher salt or sea salt
Freshly ground pepper
3 slices thick-cut bacon
2 anchovies
1 small fennel bulb chopped
1 small leek chopped
2 garlic cloves chopped
1 tablespoon ground coriander

Heat the oven to 400°F. On a baking sheet, toss the chopped cauliflower with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to the oven and roast, tossing once, until florets are browned all over and tender, 20 to 25 minutes.
Meanwhile, in a large pot or large saucepan over medium heat, add the bacon, flipping occasionally, until browned and crisp, 6 to 8 minutes. Transfer to paper towels, but reserve the bacon fat in the pot. Once the bacon cools, chop very finely.
In the same pot over medium heat, add the anchovies, fennel, leek, and garlic to the bacon fat and cook until the onion and fennel are very soft, 8 to 10 minutes. Stir in the coriander and cook until fragrant, about 1 minute. Add the roasted cauliflower, broth, bay leaves and 1 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and cook at a high simmer until the cauliflower is very tender, 10 to 15 minutes.
Discard the bay leaves and let cool slightly.
In a blender or immersion blender, purée the cauliflower mixture until very smooth.
Meanwhile, make the chili oil. Wipe out the pot used to make the cauliflower soup. Over very low heat, add the remaining olive oil, paprika, and chili powder and warm until fragrant, about 1 minute.