Roasted Cauliflower Soup | Low-carb Soup Recipe

This low-carb roasted cauliflower soup with bacon was a great soup I had during my two-week no-carb challenge! It´s really easy to make and all you need is a handful of ingredients!

I absolutely love soup and it is a great lunch to have on standby! This roasted cauliflower soup has an amazing flavour and a really creamy delicious texture! Roasting the cauliflower before adding it to the soup gives it a lovely aroma, and the bacon and parsley add to the amazing flavour.

This recipe makes about 4 portions of soup and is suitable for freezing! To serve, why not sprinkle over some parsley, grated cheddar cheese or some crispy fried bacon?

There isn´t much else to say about this roasted cauliflower soup, so let´s just get straight into the recipe.

If you are looking for more soup recipes, why not check out my Grandma´s Thick Vegetable Soup that was featured in this Roundup: 10 Savoury Soups That Will Warm Your Soul. Or try some of my other favourites: Red Lentil Soup, my Roasted Pumpkin Soup or this Warming Lentil, Carrot and Ginger Soup?

Roasted Cauliflower Soup | Low-Carb Soup Recipe

Recipe

Ingredients (serves 4):

• Roughly 600g of cauliflower florets (1 medium-large head)
• 2 tbsp olive oil
• Salt and pepper
• 1 medium onion
• 3 rashers of smoked back bacon
• 1 tsp garlic powder
• 1.5 L chicken stock (3 chicken stock cubes dissolved in 1.5 L boiling water)
• 2 bay leaves
• 50 ml double cream
• fresh or frozen parsley, grated cheddar cheese or crispy bacon, for serving (optional)

Method:

1. Preheat the oven to 180°C.
2. Whilst the oven is pre-heating, you can prepare the cauliflower. Remove the green leaves and break off medium-sized cauliflower florets from the head (about 600g).
3. Line a large baking tray with baking paper and evenly spread out the cauliflower florets. Drizzle with the olive oil, season with a generous amount of salt and pepper and mix with your hands until all of the cauliflower is well coated.
4. Roast the cauliflower in the preheated oven for 20 minutes, turning half-way through, until golden and starting to soften.
5. In the meantime, roughly chop the bacon and onions.
6. Heat a little more olive oil in a large pot over a medium heat, then add the bacon. Fry for 2-3 minutes, then add the onions and fry for a further 2-3 minutes. Whilst you are waiting, you can dissolve three chicken stock cubes in 1.5 L of boiling water to make the stock.
7. Next, add the garlic powder, roasted cauliflower florets, chicken stock and bay leaves to the pot. Mix well, then simmer for 20 minutes until the cauliflower is tender.
8. Remove the bay leaves and then purée the soup with a stick blender until smooth.
9. Season the soup well with salt and pepper and add in a generous handful of parsley, if you like.
10. Lastly, stir in the double cream and mix in into the soup before removing it from the heat.
11. Serve the soup with some freshly ground black pepper and sprinkle over some cheese, crispy bacon and/or fresh parsley if you like.