Loaded Cauliflower Soup
Total Time: 30 minutes
2 medium heads cauliflower
6 cups chicken broth*
1.5 cup coconut cream
1 tablespoon lemon juice (about 1/2 lemon)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 teaspoon Pink Himalayan salt
6 slices cooked and crumbled bacon, for garnish
1 cup shredded cheddar cheese, for garnish
Sliced green onions, for garnish
Cut the cauliflower heads into florets and place the cauliflower florets and 5 cups of the broth in a large pot with a lid over medium-high heat. Bring to a boil, then place the lid on the pot and reduce the heat to low to cook for 15 minutes, until the cauliflower is tender.
Remove the cauliflower from heat and add to a high powered blender, and blend for 1-2 minutes until smooth.
Add the garlic powder, onion powder, thyme, rosemary salt, coconut cream, and lemon juice, then blend again on high for an additional 30 seconds until fully combined. Pour in additional broth to your desired consistency.
Pour the soup into bowls and top each with bacon, cheese, and green onions.
*For a thicker soup - use 4-5 cups chicken broth