It’s getting decidedly colder in our neck of the woods, and I’m getting lazier. The natural remedy to this is SOUP. It’s pretty hard to mess up when making a soup, and your options are endless – the taste is up to you and it’s also fairly easy to keep it low carb if required.

Last night’s “winging it” soup came out beautifully, so I thought I’d share with you. Remember though, any recipe is merely a guideline – tweak to suit your own tastes.

I did add sweet potato mash to this soup, but that was a left over from a lunch ordered while out and I didn’t want to waste it, so this soup was carbed up a tad; usually I’d omit.


1kg frozen cauliflower
1 red onion
Garlic (I used pickled garlic cloves we have in the fridge, fresh is perfect)
Olive oil for roasting
Seasonining of your choice for roasting (I used chilli flakes and himalayan salt)
4 rashers streaky bacon
1/4 tub smooth cream cheese full fat
1 cup grated cheddar cheese
1/4 tub sour cream
1 cup pouring cream
3 cups vegetable stock
1 cup water
1 tsp nutmeg


Preheat oven to 180 degrees Celcius. Roughly chop cauliflower and onion, season as preferred, place on baking tray and drizzle with olive oil. Roast for roughly 40 minutes – took mine out as the cauliflower started to brown.

Roughly chop bacon up and fry on high heat until crispy.

Place all ingredients in a large pot on the stove and bring to the boil. Reduce heat and simmer for 15 minutes. Remove from heat, blend and serve!




LCHF Cauliflower Soup with Bacon and Onion

I make a mean potato soup. And you can go ahead and replace “mean” with “YOU’LL LEAVE YOUR MOTHER’S APRON STRINGS AND PROPOSE TO ME” 😛

Alas, that isn’t very Banting Lifestyle friendly, now is it? It seems my aim in life (at least in the kitchen, that is) is to find ways to replace the foods I miss post hitching my eating wagon to the LCHF post.

Cue cauliflower. The wonderful, humble, available in abundance frozen *don’t look for me fresh*, cauliflower 🙂 Here’s a quick and easy recipe for a cauliflower soup I made that is as close to my precious potato soup I’ll ever get without using the little carb laden spuds.

Choffel’s Quick ‘n Easy Cauliflower Soup
(aka Potato soup replacement)
1kg bag frozen cauliflower
1 litre milk
300ml boiling water
1 x Knorr Chilli Beef Stock Cube
Ghee for frying
6 rashers streaky bacon
1 large onion
Celery Salt to taste

Finely chop the onion and cut up the bacon rashers into small pieces, and fry these in ghee in a large pot until both are cooked. I defrosted my cauliflower and riced it in my Twister before adding it to the pot, but you could just as easily throw the florets in whole (we’ll be blending later anyway).

Add your stock cube to the boiled water to dissolve and add that to the pot, along with the 1 litre of milk (FULL FAT!).
Bring the pot to the boil, and then reduce heat and simmer for 30 minutes, adding any seasonings you want to – I just used celery salt and was happy with the outcome.

Once your soup has cooled down, blitz in a blender or use a hand blender in the pot (I’m a great fan of one pot cooking!). Some may like their soup chunky, but I like the fact that blending it combines the flavours and “spreads” the bacon and onion goodness all the way through.

This soup is great served hot or chilled, and freezes perfectly.

And there you have it; a delicious, filling, LCHF friendly soup that’ll satiate any cravings for potato soup you may have 🙂