Loaded Cauliflower Soup

• tempo total: 21 minutes

Ingredientes

1 tbsp oil

2 celery sticks, sliced

1 large yellow onion, diced

3 garlic cloves, minced

2 1/2 cups chicken or vegetable broth

1 head of cauliflower, cut into small florets

1/2 tsp dried thyme

1 tsp chicken bouillon

Black pepper, to taste

1 cup milk (I use coconut)

1/2 lb bacon, cooked & crumbled

1/2 cup shredded cheddar cheese

Optional toppings: chives/green onions, shredded cheese, bacon crumbles, sour cream/greek yogurt

Instruções

Heat Dutch oven/large pot to medium. Add oil, celery, and onion. Sauté 7 minutes. Add garlic. Sauté 1 minute. Add 1 cup broth. Scrape browned bits from the bottom of the pot. Add remaining broth, cauliflower, thyme, bouillon, and black pepper. Stir. Cover and cook for 12-15 minutes, stirring halfway, until cauliflower is fork tender.

Add milk. Use an immersion blender to blend until desired consistency is reached. (If you do not have an immersion blender, use a regular blender. Blend in batches.)

Stir crumbled bacon and cheese into soup.

Serve topped with desired toppings.