Roasted Cauliflower and Bacon Soup

1 head Cauliflower
4-6 Garlic Cloves
1-2 TBSP Almond Oil
3 TBSP Gee or Butter
1 yellow onion (Chopped)
3 Celery Stocks
1 TBSP Herbes De Provence
1 TSP Arrowroot powder
7 Slice Bacon (finely diced)
6 Cups Chicken Broth
Salt & Pepper to taste

***1/4 Heavy Cream (optional and not included in Nutritional Data as I will not use it)

If you do not have an immersion blender I always use a normal blender in batches.

* Preheat oven to 350 degrees.
*Chop cauliflower into chunks. Place cauliflower and garlic in a baking dish. Drizzle with 1-2 tablespoons of almond oil. Bake for 30 minutes. Remove from oven and set aside.
* In a pot, place butter, onion, celery, Herbes de Provence, one slice of bacon (diced) and arrowroot on medium heat until butter is melted and onions are tender.
*Add cauliflower, garlic, broth, salt & pepper. Bring to a boil. Reduce heat and let simmer for 15 minutes.
*Using an immersion blender, blend until smooth (alternative: blend ingredients in a blender in batches and pour back into the pot).
**** Add optional whipping cream. Continue to simmer for 15 minutes.****
*In the meantime, cook the remaining 6 slices of bacon until crisp. Set aside.
*Serve soup and crumble bacon on each bowl as a garnish as desired.



Serving Size: 5-6

Number of Servings: 6

Recipe submitted by SparkPeople user KENDRAMONSTER.