Nothing says fall and winter like soup. I really like a good vegetable soup, but sometimes the classic toss-a-bunch-of-veggies-in-a-pot-and-cook-them-for-forever gets old. And flavorless. But it’s so easy, right? That’s why we keep doing it. This cauliflower soup is a marvelous cure for that problem because it IS easy.
You DO toss a bunch of veggies in the crockpot and let them cook all day in a strong, nourishing broth. However, when you puree it with coconut milk and generously sprinkle it with bacon and parsley, a miracle happens.
Soup goes from ho-hum to awesome, and our fall and winter staple is saved.
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Slow Cooker Carrot-Cauliflower Soup with Coconut milk and Caramelized Onions
Toss the cauliflower, carrots, onion, garlic, and stock in a 2-quart slow cooker.
Cook on low for 6 hours or on high for 4 hours.
Add milk, salt, and pepper, then puree with a stick blender until smooth, adding more stock or water if needed to get desired consistency.
Garnish generously with bacon and parsley.
Optional step: If desired, saute onions, carrots, and garlic in a little coconut oil over medium high heat until onions are translucent before adding them all to the crockpot. This adds an extra depth of flavor!