Hello foodie friends! Let's get this out in the open, who doesn't love soup? Honestly, soup is so great. It's a total must during the colder months because when you eat soup is warms you right to your core. I can feel it keeping me warm. Also, making soup is fantastic because you can do whatever you want with it!
This post was inspired by my recent realization that it had been a minute since I had eaten cauliflower, and it's one of my absolute favorite veggies.
• 4 Chicken breast tenders
• 3 strips bacon
• 3 cups cauliflower
• 3 garlic cloves, minced
• 2 whole carrots, diced
• 1 cup chicken stock
• 1/2 cup water
• Salt & Pepper to taste
• 1/4 cup cheese (optional)
This is where I get extremely real, and tell you that I #CantStand onions or tomatoes, but I imagine that both would be f-a-b in this soup for those who don't have an aversion.
WHIP IT UP
In a large pot add the carrots, cauliflower and garlic with the chicken stock and water, begin to heat.
While waiting for the veggies to boil, cook the up the chicken and bacon in a pan. I seasoned the chicken with garlic salt and ground pepper. Once thoroughly cooked, set aside.
Once the vegetables are boiled, add the chicken and bacon to the pot as well. Lower the temp to simmer and leave for 10 minutes. The cauliflower will be soft and crumbly. At this point I added the cheese (because I don't have an aversion). If you didn't add the cheese, this would be a perfect dair-free soup.
I saddled this up in to bowls for my mom and I, and I had just enough remaining for a small leftover dish. I'd say the ingredients for this would be perfect for two adults, just double up as needed for more people.
Serve and enjoy!