Cauliflower Soup with Scallops and Bacon

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.

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Serves 5-6

Ingredients:

  • 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)

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 Directions:

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.

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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.

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 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.

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 MANGIA!
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11 thoughts on “Cauliflower Soup with Scallops and Bacon

  1. laurabepps April 10, 2014 at 10:34 am Reply

    Hey Lady! I have nominated you for a Liebster :) Should you choose to accept, I posted my questions for you on my most recent post! http://www.paleoincomparison.blogspot.com

    • mangiapaleo April 10, 2014 at 10:42 am Reply

      I just was nominated and was thinking of you to pass along the Liebster Award!! Right back atcha. haha.

  2. Linda April 10, 2014 at 10:38 am Reply

    Have been meaning to comment on your blog. Truly enjoy your thoughts. Have cauliflower and bacon already here! (and shrimp). Will have to try. Always appreciate your candidness and honesty about how your feeling:) Congratulations on award.

    • mangiapaleo April 10, 2014 at 11:26 am Reply

      Sounds great! Thank you for your kind words! Let me know how the soup turns out :)

  3. Eileen @ Phoenix Helix April 10, 2014 at 5:00 pm Reply

    This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/04/09/paleo-aip-recipe-roundtable-22/

    • mangiapaleo April 11, 2014 at 7:59 am Reply

      I love this idea. What a great thing community you are building and supporting. I will submit my link to this and any other that I have as aip. I am shifting more toward paleo with egg free and nightshade free. I’ll link you more when I post them. Thank you!
      Best,
      Laura

  4. Amy Lynn April 10, 2014 at 8:17 pm Reply

    This looks absolutely amazing. Genius idea.

  5. sleevers April 13, 2014 at 8:28 pm Reply

    Sounds delicious! I have a shrimp “bisque” and lobster “bisque” that works the same way. Cauliflower is wonderful isn’t it?

  6. […] CLICK HERE TO SEE ORIGINAL RECIPE WITH MORE PICTURES […]

    • mangiapaleo April 21, 2014 at 10:41 am Reply

      Next time you copy and paste my recipe with your own photo please be sure to simply “repost” directly from Mangia Paleo. I would hate to get into any copyright infringement details.

  7. […] Cauliflower Soup with Scallops and Bacon […]

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