Wednesday, April 10, 2013

Paleo "Baked Potato" Cauliflower Soup

So, we are in the middle of a really awful snow storm.  In April.  I know for a lot of people around here, this is normal, but for us it is definitely not.  It's the worst.  So since it apparently is winter again, I decided I may as well make a wintertime meal- soup!  I have made "baked potato" soup with cauliflower before and I really enjoyed it, so I wanted to make it again but totally Paleo.  Well, as Paleo as it was going to get.  See here is the thing, this soup really tastes best with cheese.  Delicious cheddar cheese.  Well, I was going to completely eliminate the cheese, but when I tasted it at the last minute I was like, this really could use some cheese.  So I may have added a bit...  The original recipe calls for about 2 cups of cheese, which is amazing of course, but I only added about 1/4 cup just to be "good."  Plus, we did agree that we would allow some dairy back into our lives now that our 40 days is over.  So, the moral of the story is this:  If you are hardcore Paleo, don't add any cheese.  It will still taste pretty good.  If you are eating some dairy, add a little cheese. If you have no limit to dairy in your life, add a lot of cheese.  The choice is yours!  Regardless, this soup is good stuff and really does taste a lot like baked potato soup, but a LOT healthier.  Here is what I did:

Paleo "Baked Potato" Cauliflower Soup
(serves 2-4)
  • 8 slices bacon, chopped (half used for garnish)
  • 1/2 small onion, chopped
  • 1 celery stalk, chopped
  • 2 garlic cloves, minced
  • salt & pepper
  • 1/2 head cauliflower, grated or food-processed
  • 2 T water
  • 2 c chicken broth
  • 1 c almond milk
  • 1/4 to 2 c cheddar cheese, grated (OPTIONAL or use any amount you want)
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 T of grease from the pot.  (Or if you prefer, remove the grease and add olive oil instead). Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender and the onion is translucent, about 4-5 minutes.  Add cauliflower to the pot and stir to combine.  Add water, then put a lid on the pot and steam the mixture for about 5 minutes, stirring occasionally, until the cauliflower is tender. Add chicken broth and almond milk and bring to a boil.  Once it has boiled for a few minutes, turn the heat down to low and simmer as long as you want.  When you are ready to serve, add the cheese (if you are using it) and half the bacon and stir.  HINT: If you aren't using cheese, you may need to add some more salt & pepper for seasoning, so it would be smart to taste it at this point.  Serve topped with more bacon and cheese, if desired. 

Doesn't that just look delish?!  It really is great and perfect for a snowy (April) day.  And like I said, the more cheese the better, but try to stay Paleo of course ;) 

Sometimes you just have to splurge a little on the cheese!  Hope you enjoy your Paleo low-carb version of Baked Potato Soup, cheesey or cheeseless!

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