Creamy Cauliflower Bacon Soup

Creamy Cauliflower Bacon Soup

Serves: 4-6

INGREDIENTS: 
1 package gluten free nitrate free bacon, I used Applegate
1 medium sweet onion, chopped
4 garlic cloves
6 ribs celery, chopped in half
6 cups chicken stock
2 heads cauliflower, chopped
3-5 springs fresh thyme
2 cups coconut milk
1 tsp pepper
1tsp salt
1 tsp onion powder
fresh thyme for serving

DIRECTIONS: 

1. In a large saute pan on medium heat place all bacon. Cook until slightly crispy and then place fully cooked bacon on a paper towel over a plate so the grease soaks up through the towel.
2. Place  garlic, onion , celery , pepper, salt and onion powder into the same pan as the you cooked the bacon in. Cook for about 5 min.
3. Transfer all veggies into a large stock pan on medium heat and add the cauliflower and chicken stock. Chicken stock should just barely cover all cauliflower. Add your spring of thyme ontop of cauliflower and cover. Simmer for about 30 min or until the cauliflower is soft. Keep burner on medium heat.
4. When the soup is done and cauliflower is cooked discard the thyme and  using a ladle scoop some of the soup into a food processor or a blender. Blend until smooth in batches.
5. Add blended cauliflower back to the stock pan and add the 2 cups coconut milk and stir.
6. Right before serving cut 1 piece of bacon per bowl and place in center of soup bowl. Add fresh thyme and begin slurping!

* To add more flavor and make it even more creamy, add 1 cup sharp cheddar cheese at the end.