Cauliflower Soup Topped with Bacon and Basil Guacamole (GAPS/Paleo)

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I have a thing for basil guacamole and I put it on everything: salad, meat, veggies, or even a spoonful :). So when I made bacon burgers for my family last night, I decided to try some of the basil guacamole with my soup. Unbelievable.

I've also never tried cauliflower soup. It tastes like a cream soup without any cream, yum!

Cauliflower Soup

*1/2 onion, chopped

*1 head  cauliflower, cut in pieces

*2 cups chicken broth.

*2 Tbsp pasture butter or refined coconut oil

*1-2 cloves garlic (2 cloves if you love garlic)

*sea salt (Celtic, Himalayan) to taste

* 8 slices of  bacon (nitrate free, sugar free)

Cook the bacon in the oven at 375 degrees for 25-30 minutes. Cut or break into 1/4" to 1/2" inch pieces.

While the bacon is cooking, put the cauliflower, onions, and broth into a large pot with a lid. Cook on medium high until the broth comes to a boil. Reduce heat and simmer until vegetables are soft, about 20 minutes.

When the veggies are done, put the mixture into the blender. Add garlic, butter, and sea salt to taste.  Blend until smooth. Serve soup with bacon pieces and basil guacamole.

Basil Guacamole

*3 large, ripe avocados, chopped

*1 clove garlic,  pressed or minced

*2 tsp fresh lemon juice

*2 green onions, chopped

*1/4 cup chopped fresh basil

*3/4  teaspoon sea salt (Celtic, Himalayan)

In a large mixing bowl, mash 1 of the chopped avocados with a fork. Add the remaining chopped avocados, the garlic, tomatoes, lime juice, lemon juice, green onions, basil, and sea salt. Stir to combine. This recipe might make more than you need for one soup recipe, so feel free to eat it with salad, meat, veggies, or even on a spoon like me  :).

Have fun and let me know how it goes!

This post was shared on Healing with Food Friday and Paleo AIP Recipe Roundtable.