Among the many gifts of the Autumn season, hot soup in warm mugs on cold afternoons and evenings sits at the top of my list. I wait for this all year.

In my house, (as is probably true for many of you too), we have a variety of dietary constraints. I’ve got nut-free, people, dairy-free people, people who only like chicken nuggets or pizza, my husband eats a Keto diet, while I am supposed to eat gluten-free (ahem). Needless to say, feeding everyone has it’s challenges, as I don’t believe in making 6 separate dinners. Nope. No way. I won’t do it.

Enter soup season. The one-pot wonder meal that feeds us all. Soups are a lot like casseroles, in that they all seem to include various ingredients that someone in my house cannot eat. Because of this, I’ve taken to adapting practically every recipe I discover, in order to feed all of us the same thing. I find this sort of kitchen play brings me delight and reminds me that sometimes, coloring, or in this case, cooking outside of the lines can be freeing and fun. Of course, not every adaptation goes down as a win. But the more you play the game, the better you get at it, right? *Wink*

The other week, as my grocery stockpile ran low, I found I had everything necessary to make this Cauliflower soup recipe. Of course, I would still have to adapt it, but one glance at the ingredients and I knew I could manage it. 

First, this recipe begins with bacon. Of course it does. Every worthy savory recipe begins with bacon.
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Last time our local Fresh Thyme had their fresh sliced, thick cut, peppered edged bacon on sale for $2.77 a lb, I bought an entire box of it. At home, I divided all 15 lbs into freezer bags and stored it away. I think the peppered-edge bacon added an extra something special to this soup.

After the bacon began to cook, I looked over the recipe to see what I was going to have to change in order to accommodate the various food constraints in my house. The original recipe called for whole milk, but I substituted my favorite So Delicious® unsweetened coconut milk and it did NOT add any coconut-y flavor to the soup. Not even a hint of it. The only difference I noticed was that the soup, which began as a chowder recipe was less creamy than it would have been had I used whole milk. This however, was not a big deal to my people.

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The other major change I made was that I used gluten-free flour, and less than the recipe called for, because of my husbands super low-carb diet. Again, the only thing this affected was the creaminess of the soup. 

After hanging out outside with our neighbors in the cold, this Cauliflower soup was just what we needed to warm our bones. Everyone ate it and loved it, including the chicken nugget connoisseur in my house, which is saying a lot. 

I can see multiple ways to adapt this soup recipe. Add roasted red peppers. Add cheese (if you’re not dairy free). Add sausage, and other veggies you love–be creative, have fun and enjoy.

 

Cauliflower Soup
Serves 6
A simple, delicious soup.
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Prep Time
15 min
Total Time
2 hr
Prep Time
15 min
Total Time
2 hr
Ingredients
  1. 2 Carrots (diced)
  2. 1 Onion (diced)
  3. 3 Ribs of celery (diced)
  4. 4 TBSP Butter (or Ghee or Olive Oil for Dairy Free version)
  5. 1LB Bacon
  6. 1 TBSP Minced Garlic (about 2 cloves)
  7. 1 Cup Unsweetened Coconut Milk I like SoDelicious brand)
  8. 1/4 cup Chopped Italian Parsley
  9. 4 Cups Chicken Stock
  10. Kosher Salt & Pepper
  11. 1 Head Cauliflower (Roughly chopped)
  12. 1/4 cup Flour (or gluten-free flour)
Instructions
  1. In a large dutch oven or soup pot, cook chopped bacon until crispy. Drain bacon onto paper towels and set aside. Reserve some of the bacon grease in the pan for sautéing your veggies.
  2. Add butter (or Ghee or Olive oil) diced celery, onions, garlic and carrots to dutch oven. Cook over medium heat, stirring occasionally. Add in chopped cauliflower and continue to cook until veggies are tender and browning.
  3. Add in Chicken stock and coconut milk. Whisk in Gluten-free flour, stirring until blended.
  4. Add in chopped parsley, salt & pepper (to taste)
  5. Bring to a boil, then simmer for 30-45 Min.
  6. Serve soup with crumbled bacon on top.
  7. For an added oomph, sprinkle with parmesan cheese
Adapted from Damn Delicious
Adapted from Damn Delicious
Grace Table http://gracetable.org/
Kris / Posts / Blog
Kris is a writer and artist living in the middle of Ohio. She loves Jesus, people, and words. She is most often found in her tiny kitchen, where she plays with her food. Having recently mastered the art of preparing perfectly crisp dino-nuggets--she is her children's hero.
  • Sharon A Gibbs
    Sharon A Gibbs
    http://sharonagibbs.com

    Kris,

    I love the thought of “cooking outside of the lines.” One sure way to display hospitality.

    A person in one of our church small groups has some dietary constraints. You can see the love shared when the preparer of the week serves a refreshment she can enjoy. It says, “I care about you.”

    Love is laced in many ways.

    Look forward to trying the recipe. Winters in Maine are made for homemade soups!

    December 2nd, 2016 9:31
    Reply
    01
    • Kris
      http://kriscamealy.com

      It’s so true, Sharon. There’s someone who attends our small group who is gluten-free, and so making sure there is something she can have IS an act of hospitality. It’s a beautiful thing.

      I hope you enjoy this recipe. I found it hearty and healthy–even with the bacon. 🙂

      December 3rd, 2016 7:45
      Reply
      02
  • Sarah

    This looks amazing, Kris!

    December 2nd, 2016 12:20
    Reply
    03
    • Kris
      http://kriscamealy.com

      I thought it was. Plus I felt like I was eating something good for me at the same time. Everybody wins! 🙂

      December 3rd, 2016 7:43
      Reply
      04
    • Cindy
      http://lfbmnbt.com

      Man, I’m Mr. Polar Opposite Reviews this week. Highest rated comic is my Star Wars review and I then rage quit Sword of Sorcery #0, haha. I just hope it was helpful, inmivfatore, and entertaining for you all.Tom, would you say this issue of Fables would be a good point for someone to jump on for the single issues? I may have to check out this second arc of Peter Panzerfaust, too.

      March 9th, 2017 0:15
      Reply
      05
  • Joanne Viola
    http://joanneviola.com

    Kris, this looks wonderful but then it has bacon and cauliflower – how could it not be! Thank you for sharing this as I will surely be making a pot this week!

    December 3rd, 2016 8:41
    Reply
    06
    • Cathy
      http://eenloj.com

      I just want to say I am new to blogs and truly enjoyed this blog site. Very likely I’m want to bookmark your website . You amlnzigay come with amazing writings. Thanks a lot for sharing with us your web-site.

      March 8th, 2017 23:43
      Reply
      07

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