This soup is so creamy it is sure to warm your soul. Believe it or not there is no dairy! Essentially you can add anything to this -not just scallops and bacon. If you’re missing chowder (HEY NEW ENGLANDERS, THAT’S YOU!) then this will certainly curb that craving.
Speaking of New Englanders, this recipe was inspired by my sister-in-law and brother from Massachusetts who first introduced me to cauliflower soup. She also has a food/running/awesomeness blog called The Fast and the Foodiest. Yesterday she and a few other bloggers nominated me for The Liebster Award.
Check out my post about it here.
- 1 large head cauliflower
- 2 medium yellow onions
- 2 garlic cloves
- 32 ounces vegetable stock
- 1/2 cup coconut milk
- 1/2 pound baby scallops
- 8 ounces bacon
- 1 Bay leaf
- Salt and pepper
- White pepper
- Olive oil
- white truffle oil (optional upon serving)
- parsley (optional upon serving)
Chop the onion and cauliflower into large pieces (about 2-3 inches). Peel and cut garlic cloves in half. Drizzle olive oil and S&P on veggies and place in 400 degree F oven for 25-30 minutes.
At the same oven temp, line a baking sheet with bacon and cook on a different rack. Watch the bacon so it doesn’t burn! It should take 15 minutes.
Roasting brings out a nuttier flavor and adds depth to the soup. Boiling cauliflower makes it taste sad.
Once the veggies are done roasting place them in a stove-top pot with 1 cup of the vegetable broth. Use a hand blender to puree. You want this smooth and creamy! Slowly add all of the vegetable broth while blending. Then add coconut milk and blend more. Season with sea salt and white or black pepper. Stick a bay leaf in there and let it simmer on medium-low for 20 minutes, or longer.
In the meantime, prep the scallops! Heat a small saucepan with olive oil (or ghee) on medium heat. Add baby scallops seasoned with S&P. Cook for about 3-5 minutes tossing occasionally to evenly cook them.
Remove the bay leaf from the soup. Ladle the soup into bowls. Top with a few baby scallops and crumbled bacon. For additional flavor components try adding white truffle oil and chopped fresh parsley.