Creamy Cauliflower Soup with Crispy Bacon


  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 1 large head cauliflower (roughly 5 cups, chopped)
  • 4 cups water or stock
  • 1 can full-fat coconut milk (13.5 fl/oz)
  • 1 tsp dried thyme
  • salt + pepper, to taste
  • 1/2 package of bacon (about 6 pieces), cooked until crispy


  1. Add the olive to a large stock pot over medium heat.
  2. Add in diced onions and cook until translucent, about 5 mins)
  3. Add in garlic and celery stalks and cook for 2 more mins.
  4. Top with cauliflower, water/stock and coconut milk and stir.
  5. Season with salt and pepper and dried thyme.
  6. Bring to a boil and then let simmer for 30 mins.
  7. After 30 mins, turn stovetop off and let soup cool for at least 10 mins.
  8. Using an immersion blender or a standard blender, blend soup until thick and creamy.
  9. Chop up bacon into bits.
  10. Serve soup topped with a handful of bacon bits.
  11. Will keep for up to 5 days in the refrigerator.
  12. Freezes well (without bacon)

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