This is another delicious recipe that I’ve adapted from the July 2015 edition of Your Family Magazine.
I’ve made this soup a few times, its that good. Not only is it banting friendly, its filling and freezes beautifully.
You will need:
30ml Coconut oil
250g diced bacon
1 onion (chopped)
2 carrots (grated)
2 celery stalks (sliced)
2 cloves of garlic (crushed)
60ml almond flour
1L home-made chicken stock (Chicken stock recipe)
1 head of cauliflower (cut into florets)
1 packet of diced bacon, fried till crispy.
Heat the butter in a saucepan and fry the bacon till crispy. Set aside.
Using the same pan, fry the onion, carrots and celery for about 5 minutes or until tender. Stir in the garlic and flour and cook for about 2-3 minutes until the flour is lightly browned. Slowly stir in the chicken stock, deglazing the pan as you go. Add the cauliflower and bring to the boil then reduce the heat and simmer for about 15 minutes until the cauliflower is tender. Puree the soup using a stick blender. Add the cream and bacon and season with salt and pepper.