Coconut Cauliflower Soup with Peppered Bacon

Servings 4 servings


  • 1 head cauliflower chopped and steamed
  • 3 14-oz cans unsweetened coconut milk divided
  • 2 cups low sodium chicken broth divided (plus extra if needed)
  • 1 medium stalk celery chopped
  • 1 small onion chopped
  • 1 large carrot peeled and chopped
  • 1/2 tablespoon sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground white pepper
  • 8 slices black pepper bacon cooked and chopped


  • DO-AHEAD TIP: Prepare cauliflower and bacon.
  • Place cauliflower and two-thirds of the coconut milk in a blender; process until smooth (or with some chunks, which is my preference).
  • If you need more liquid, add some of the chicken broth. Transfer mixture to a large saucepan over medium heat.
  • Add remaining ingredients and blend well (if soup is too thick, add a splash more chicken broth).
  • Simmer for 8 to 10 minutes or until celery, onion and carrot are tender; serve.


SERVING SUGGESTION: A big spinach salad tossed with Leanne’s Basic Vinaigrette
NUTRITION: per serving: 841 Calories; 78g Fat; 20g Protein; 30g Carbohydrate; 12g Dietary Fiber; 11mg Cholesterol; 1273mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 15 Fat. Points: 24
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