2 tablespoons unsalted butter ~ 1 Tsp minced Garlic (2 cloves) ~ 1 yellow onion, diced ~ 2 stalks celery, diced ~ ¼ cup Almond Flour (all-purpose flour, whole wheat or soy flour) ~ 4 cups chicken broth ~ 1 cup Unsweetened Almond milk (or milk) ~ 16 oz bag frozen cauliflower or (head of cauliflower, roughly chopped) ~ 1 bay leaf ~ Salt and pepper to taste ~ 4 slices bacon, diced ~ 1 Tsp Sriarchi (Optional) ~ 2 tablespoons chopped fresh parsley leaves
Instructions
In a stockpot or Dutch oven melt the butter over medium, high heat adding in the onion, celery and garlic until tender. Approximately 3-4 minutes then add in the flour until slightly browned. Whisk in the chicken broth and Almond milk whisking constantly until slightly thick about 4-5 minutes. Stir in the cauliflower and bay leaf and bring to a boil. Reduce heat and simmer until cauliflower is fork tender approximately 15-20 minutes or until desired consistensy. Season with salt and pepper to taste. Spoon in the Sriracha and stir until incorporated.
Heat bacon in a skillet (or you can use the prepackaged microwave bacon to save time) until golden brown and pat dry with a paper towel. Remove bay leaf before serving. Crumble and garnish your soup with the bacon and the parsley. Serve.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/recipes/cauliflower-soup/