Loaded Paleo Cauliflower Soup Recipe

Serves: 8; 1 pint servings

Weight Watchers Smart Points: 4SP per serving

Ingredients

• 2 heads of cauliflower
• 3 onions, peeled and chopped
• 4 cloves of garlic, peeled and crushed
• 3 broccoli crowns – chopped into florettes
• 12 ounces of nitrate-free bacon
• 1.5 lb boneless, skinless chicken breast
• 2 bunches of scallions
• 8-9 C chicken stock
• 3-4 tbsp nutritional yeast (optional)
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1 tbsp sea salt
• 2 tsp pepper
• non-stick cooking spray

Instructions

1. Preheat the oven to 400 degrees F.
2. In two roasting pans, roast cauliflower and broccoli with non-stick cooking spray. Roast for about 20 minutes until it starts to brown but is still a little crunchy.
3. Cook bacon until crisp in a large, heavy-bottomed soup pot over medium heat. Remove the bacon from the pot with a slotted spoon and set aside, leaving 1 tbsp of the drippings in the pot
4. Add the onions and the garlic and cook until translucent, about 8 minutes
5. Add the chicken stock and bring to a boil
6. Add the chicken breast and poach until cooked through, about 10 minutes.
7. Remove chicken onto a plate and when cool, pull apart or chop into bite size pieces
8. Add cauliflower, nutritional yeast and spices to pot and cook for several minutes
9. Turn off the heat and use an immersion blender or beater to puree until smooth
10. Add the cooked crumbled bacon (leaving a little out for garnishing the soup), half of the scallions, chicken and broccoli
11. Adjust seasonings to taste
12. Ladle the soup into bowls, drizzle bacon bits and remaining scallions