This soup is delicious and nutritious and it is really filling as well. My family has been on this Paleo kick so this one is paleo friendly.
I love it because I was full on one bowl and on a chilly day it was just what we needed!
1 head of Cauliflower
4 cups summer squash (or squash of choice)
1 medium onion (chopped)
2 tbsps Herb de provence
3 Celery stalks (chopped)
3 Cloves of garlic (minced)
3 tbsps. EVOO (I used coconut oil)
2 cups chicken broth
2 cans coconut milk
1 package of bacon (chopped)
Arugula for topping
Salt & Pepper, to taste
Pre-heat the oven to 400°. Chop up your pieces of cauliflower and your squash.
Place them both on a baking sheet and drizzle with coconut oil. Season with salt & pepper, to taste.
Place into oven.
Heat your saucepan and toss in your bacon and cook it up!
Remove the bacon and set onto a plate with a paper towel.
Leave the bacon grease in the saucepan and add your onion, celery, herb de provence and garlic.
Reduce heat to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
If you have an immersion blender, blend until the soup is smooth (this soup will start out thick so add more milk or broth if you want to thin it out).
Stir in your coconut milk and cook for another 10 minutes. Blend your soup some more if needed.
Pour soup into bowls and top with your bacon and a little arugula if you would like. Enjoy!