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Creamy Roasted Cauliflower Soup (AIP, Paleo, Whole 30) via Food by Mars
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11 Best (and Creamiest) Dairy-Free Soup Recipes: Creamy Roasted Cauliflower Soup (AIP, Paleo, Whole 30)

A warming, creamy, nutty-flavored soup filled with gut healing bone broth and collagen. This Dairy-free Roasted Cauliflower soup is next level with some tasty toppings. (AIP, Paleo, Whole 30). Plus, enjoy 10 more creamy dairy-free soup recipes in the post above.
Course Main Course, Soup
Cuisine American
Keyword AIP, dairy-free, paleo, whole30
Prep Time 3 minutes
Cook Time 5 minutes
Servings 4
Author Alison Marras

Ingredients

  • 1 medium head of cauliflower
  • 1 tsp coconut oil, melted
  • 4 slices bacon (nitrate-free, sugar-free)
  • 1 small yellow onion diced
  • 4 cups bone broth homemade or broth
  • 3 tbsp coconut cream canned
  • 6 scoops collagen peptides powder
  • a pinch of sea salt
  • 2 tbsp dairy-free pesto

Instructions

  • Pre-heat oven to 400f degrees. Cut the head of cauliflower into small florets, toss in coconut oil, and spread evenly on a parchment paper-lined baking sheet. Roast for 30 minutes, tossing half-way in between. Remove and set aside and turn the oven off.
  • On the stovetop, in a bottom-heavy pan or dutch oven, add the bacon slices. Cook over medium heat until fat is rendered and bacon is crispy. Set bacon aside on a paper towel-lined plate.
  • In the bacon grease, add chopped onion and sprinkle with sea salt. Stir with a wooden spoon for 3-5 minutes until translucent.
  • Next, add the roasted cauliflower florets and stir around to get coated in the grease and onions. Add bone broth over top and turn the heat high to bring to a boil.
  • Once boiling, reduce the heat to low and cover the pot. Let soup simmer for 15 minutes or so. The cauliflower should be very soft.
  • Once done, turn the heat off. Transfer to a high-speed blender and add coconut cream, collagen, and another pinch of sea salt to taste. Blend on high for 30 seconds or so until everything is creamy and well combined. 
  • Serve into bowls, top each bowl with a drizzle of pesto (approx. 1/2 Tbsp or more per bowl). Each of the 4 bowls gets crushed bacon over top! For non-AIP version, add pepitas or any other seeds you like. Serve hot, store leftovers in a mason jar in the fridge.

Notes

Originally posted here.