Bacon and cashews are blended right into this paleo cauliflower soup recipe, making it super creamy and delicious. It's a low-carb and Whole30 soup recipe that everyone will love!
Place the cashews in a jar and cover them with hot tap water.
½ cup raw cashews
Cook the bacon until crispy in a large pot over medium-high heat, about 8 minutes. Remove the bacon with a slotted spoon and drain off all but 2 tablespoons of the oil.
10 ounces bacon
Add the onion to the pot and let it cook for 5 minutes. Add the garlic and cook for 1 minute more.
1 white onion, 3 cloves garlic
Add the cauliflower, chicken stock, thyme, and pepper to the pot and bring the pot to a boil. Reduce the heat and simmer for 15 minutes, or until the cauliflower is soft.
1 medium head of cauliflower, 4 cups chicken stock, 1 teaspoon dried thyme, 1 teaspoon black pepper
Drain the water from the cashews and add them to your high-powered blender. Add half the bacon and half the soup and blend on high until smooth. Pour the soup into a new pot then blend the remaining soup and add it to the pot. Bring to a simmer and season the soup to taste with sea salt.
Sea salt
Serve the soup topped with the remaining bacon, some chopped chives, and a little black pepper.
Chopped chives and black pepper
Notes
If you don't have a high-powered blender (like a Vitamix) skip Step 1 and use ¼ cup of raw cashew butter instead.