Cauliflower Soup & Bacon,Brussel,Jalapeno Topper

Soup season is upon us and though I am more of a warm weather gal, having a good soup makes Fall and Winter more bearable. This Cauliflower soup is super creamy and this topper is spicy like fire and smokey like bacon!

What we’ll Need for the Soup:

3 Heads of Cauliflower

1/2 White Onion

2 Cups of Vegetable Broth

1 Cup of Almond Milk

3 Cloves of Garlic



1 Bag of Coconut Chips

2 Jalapenos

1 Cup Soy Sauce

1/2 Cup Honey

3 TBSP Whole Grain Mustard

2 TBSP Smoked Chipotle Powder

1 Branch Brussel Sprouts


Let’s get cooking:

Start by filling your largest pot with 6 cups of water. Bring burner on stove top up to high hear and place water on burner and let it come to boil. While waiting for the water to boil take out the three heads of Cauliflower, chop off the bottom, pull off the greens and begin to chop into florets. By the time you are done handling all three cauliflower heads, your water should be at a boil so lower to medium/high heat and add cauliflower into the pot. While you wait for the cauliflower to grow tender, chop your onion and sautéed and it on stove top in oil, when finished out in blender along with Vegetable Broth, Almond Milk, Garlic Cloves and S+P. Put the blender aside and test the cauliflower to make sure it is steamed and softened. When happy with its’ texture, drain cauliflower from the pot, blot on paper towels to remove more moisture and than add into blender.

Pulse the Blender until the mixture is thick and super creamy, it will have a lot of texture and somewhat reminds me of cauliflower grits. The soup will be quite garlicky and that will be its’ main flavor profile, the rest of the flavor will come from our soup topper.

For the Soup Topper, let’s get 3 Cups of water on the stove top, set to high and ready to bring to a boil. Once at a boil we will add in the Brussel Sprouts. Brussel Sprouts will need about 15-20 minutes to get to a good texture, but keep an eye on them and taste them to make sure they are as you like. While the Brussel Sprouts are in water bring a medium pan on top another burner, set at Low/Medium Heat. Add the Soy Sauce, Honey, Mustard, Salt, Pepper and Chipotle Seasoning. Stir until blended into one sauce rather than a bunch of disassociated ingredients.Once the sauce is blended add in the entire bag of Coconut chips and toss into the sauce until completely smothered and covered. At this time put the burner on the absolute lowest setting, and if you haven’t already check your brussel sprouts. If they are at the softness you desire, take the pot off the stove top and drain. Again blot your Brussel Sprouts with paper towels to get out any extra moisture. Now to Slice or ribbon your brussel sprouts, You’ll begin by taking each brussel sprout and cutting off the bottom of each one, this will make it easy to shed off the first layer of the brussel sprout. than cut each one in half like you would a lemon, and slice so it makes almost a ribbon or small slices. 

Add all of this into the pan with the Coconut Bacon and mix up so it is completely covered in the sauce. Continue to keep everything on low heat so we can make our final chop, the chopping of the Jalapeno Peppers. Make thin slices of each pepper and add into pan. With everything pan now turn the heat up to Low/Medium and allow everything warm up and to soak up flavor. As this warms up either pulse the soup again in the blender until warm or you can heat up in a pot on the stove top. With everything Hot and Heavy, ready to go, pour your soup in a bowl, add your topping and now snuggle up and enjoy!


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