This creamy cauliflower soup with brussel sprouts and bacon will have you wondering why you haven’t been making this forever! It’s super simple to do whilst being ridiculously good for you and super filling. Keep yourself low carb and even in ketosis with this super tasty soup! Oh and works for everyone (you may have to omit some parts), vegetarians/vegans, dairy/nut/sugar/grain/gluten allergies, not to mention kids and adults alike! Enjoy!
Creamy cauliflower soup with brussels and bacon
- Prep Time
- Cook Time
- Difficulty Level Easy
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- Glug of EV olive oil
- 1 large yellow onion
- 4-6 cloves of garlic
- 1 whole head of cauliflower - chopped into small florets
- 2 cups bone broth (homemade is best)
- 1 cup filtered water
- 100 grams butter
- 1 cup cheese (optional)
- 1 tsp Himalayan sea salt
- 1/2 tsp black pepper
- 4-6 slices of bacon diced (omit if vegetarian)
- 12-15 Brussel sprouts sliced into pieces
10.1g Total carbs
6.8g Net Carbs
4g of which Sugar
344 kcal Energy
- In a saucepan and on a medium heat, add the olive oil. When hot, add the onion and garlic and sauté. Continue stirring until mix becomes translucent and starts to caramelise (will go a little brown).
- Add the cauliflower and the butter and continue to stir for a couple of minutes.
- Add the broth and water. Let simmer for 30 mins or until the cauliflower is soft when pierced with a knife or fork. If you don't have broth, just use 3 cups of water. You will need to season a lot more so taste and add additional salt and pepper.
- Transfer the mix to a blender, you'll need to blend it over several goes as there will be too much to fit in all at once. If you're adding cheese, add now and blend. Alternatively, if you have a hand blender, you can blend directly into the saucepan.
- Return to the pot. You can put it on a low heat to keep warm or reheat just before serving.
- In a frying pan, add the bacon and sauté on a low heat turning until cooked.
- Once cooked, put to the side and sauté the brussel sprouts in the bacon grease. If you are veggie, cook the brussels in whatever fat you prefer, coconut oil or olive oil (not a seed oil).
- While cooking, season the brussels with salt and pepper.
- Combine the bacon with the brussels and add to the soup.
Hi and welcome! I’m Bianca :)
Whole food-loving, low carb healthy fat Aussie nutritionist, teacher, babe, single lady and mother to two of the cutest and naughtiest kitties living in Shanghai, China. Let me show you the health benefits of LCHF living and how easy it is to find, prepare and eat whole foods in this crazy-awesome city - or anywhere! Survive? Nah, how about let's thrive!!
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