I love to trick my family by adding healthy things to their food. I add beans to their brownies, avocado to their frosting and now cauliflower to their cheese soup. I gave them the soup, listened to them “ooh” and “aah” and never said a word about what was in it. Mwa ha ha! I love the small victories.
Start by steaming the cauliflower. I got this lovely steaming basket at Ikea years ago. It’s one of my favorite kitchen tools because it fits in any pan and is dishwasher safe.
While the cauliflower steams, cook the onion and garlic in the butter and avocado oil. Do this right in your soup pot. Add the salt, pepper, almond milk and chicken broth and heat this all together.
Add the steamed cauliflower and puree with an immersion blender. I love my immersion blender for the same reason I love my veggie steamer. It’s extremely versatile and dishwasher safe.
Add the cheese and continue to cook the soup until the cheese melts.
Top each serving with green onion, turkey bacon and more cheese.
- 1 Head Cauliflower
- 1 Tbsp Butter
- 1 Tsp Avocado Oil
- 1 Onion (Chopped)
- 3 Cloves garlic (minced)
- 1 1/2 Cup Almond Milk
- 1 Cup Chicken Broth
- 1 1/2 Cups Sharp Cheddar Cheese (Shredded and divided)
- Salt and Pepper to Taste
- 1 Bunch Green Onions (Chopped)
- 4 Slices Turkey Bacon
- Cook the turkey bacon until crispy. Let it cool and dice.
- Steam the cauliflower until soft (5-10 minutes)
- Heat the butter and avocado oil in a large soup pot. Cook the onion until soft. Add the garlic and cook another minute or so.
- Stir in the almond milk and chicken broth and cook until warmed through.
- Add the steamed cauliflower and blend with an immersion blender until smooth. You can also add this to a blender and puree.
- Stir 1 Cup shredded cheese and cook until the cheese is melted into the soup.
- Top each serving with chopped green onions, cooked turkey bacon and additional cheese.
I am excited to try it!