Creamy Roasted Cauliflower and Mushroom Soup Recipe photo by recipe author

Servings: 2-3

Preparation Time: 20 minutes

1 head cauliflower, cut into pieces

2 tablespoons coconut oil

salt & pepper

2-3 pieces bacon (optional)

2 tablespoons bacon grease, butter or coconut oil

1/4-1/2 cup white onion, diced

2 garlic cloves, minced

1 teaspoon fresh thyme or 3 teaspoons dried

8 oz mushrooms, sliced

1/4 cup white wine

3 cups homemade chicken broth

3/4 cup full fat coconut milk*

2 tablespoons grass-fed butter (optional)

Preheat oven to 400 degrees F.

Place the pieces of cauliflower in a bowl and coat with the 2 tablespoons of coconut oil. Place single layer on a parchment lined cookie sheet and sprinkle with salt and pepper and roast at 400 for 25-30 minutes.

Cook the bacon in a skillet, reserve the grease, cut the bacon into pieces and set aside.

Place the bacon grease, coconut oil or butter in a large saucepan with the onion. Sauté the onions until slightly browned. Add the garlic, thyme and mushrooms. Sauté until the mushrooms are tender, about 5-10 minutes.

Add the white wine and de-glaze the pan. Add the chicken broth and cauliflower and bring to a boil. Reduce heat to a simmer for 5 minutes.

Place the soup, coconut milk and optional butter in a food processor or blender and combine until desired consistency. Salt and pepper to taste.

Sprinkle the bacon pieces on top (optional).

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kate, Highlands Ranch, CO

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