Bacon & Cauliflower Soup [AIP, Paleo]

Instructions

Pre-heat a 12-qt. pot over medium-high heat. Add your chopped bacon and cook until crispy. Remove the bacon bits and reserve, leaving the bacon grease in the pot. Add carrots, onions, and celery. Cook, stirring occasionally, until onions are translucent and carrots and celery are soft. Remove from the pot and reserve. Add coconut oil to the pan. As soon as the coconut oil has melted, add garlic, sautéing until fragrant. (Do not burn!) Add cauliflower florets, coconut milk and bone broth. Allow mixture to come to a boil, then adjust heat to low or medium low (allowing the mixture to simmer) and cover. Let simmer until the cauliflower florets are soft and tender. Add the carrot, onion and celery back into the pot. Using an immersion blender to purée the vegetables in the mixture. Once smooth, add salt 1/2 tsp. At a time, adjusting for taste. If not AIP, add pepper. Simmer for 5-10 more minutes, until the flavors are blended. Remove from heat, top with bacon bits and parsley. Season with salt and pepper to taste.