- 1 Cauliflower Head Chopped
- 6 Rashers Unsmoked Bacon Diced
- 200g Radishes Quartered
- 2 Shallots Chopped or 1 Medium Onion Chopped
- 2 Carrots Diced
- 2 Cloves Garlic Minced
- 1 Stalk Celery Diced
- 2 Bay Leaves
- 200ml Coconut Milk/ Milk of your choice
- 1 TBSP Coconut Flour or 1/4 Cup Plain Flour
- 900ml Chicken Stock
- Salt and Pepper to taste
- Cooking spray
Preparation Time – 15 Minutes
Cooking Time – 45 Minutes
So I know I haven’t posted a new recipe for a while, but in all honesty I have been so busy with work and well just life in general really that I have mostly been recycling old recipes and haven’t really been trying anything new….. Until now.
I am a big believer in diet having a lot to do with naturally healing or helping certain ailments and as a woman who suffers from PCOS I have been reading up a lot lately on foods which i should be avoiding and how changing my diet can help symptoms of this. I still have a lot more to read up on amd understand but turns out I need to have very low dairy intake and try to avoid gluten and things like white potatoes, white rice and watch my carb intake.
So whilst taking part in my evening ritual of browsing pinterest for recipes I found a recipe for bacon and cauliflower chowder which looked amazing, however there were some ingredients in there that I either couldn’t have or don’t particularly like, so like I always say there are no rules when it comes to recipes so if you don’t like something, omit or substitute it for something you do like.
So after playing around with the recipe I saw for the chowder I came up with my own version which has no dairy or gluten and is low carb. Now I’m not going to lie to you, I did question while the soup was cooking if it was actually going to taste good as I used coconut flour and coconut milk but trust me when I say this soup is sooooo good, so good in fact I had it for lunch and dinner, it is hearty but light at the same time as there is no potato or really heavy ingredients. So enough of me rambling here is the recipe for my gluten free, dairy free bacon and cauliflower chowder (if you aren’t worried about your gluten or dairy intake feel free to use regular milk and flour).
Spray a large pot with cooking spray and add the bacon, cook for a few minutes on medium heat until the bacon starts to crisp.
Remove the bacon from the pan onto a plate and set to one side. Add the onion and garlic and cook for 2 minutes stirring continuously.
Add the remaining vegetables to the pot and cook and cook for a further 5 minutes.
Add the flour and stir to combine with the vegetables. Cook for a further 2 minutes. Add the bacon back to the pot and gradually add the stock and milk whilst stirring continuously.
Bring to the boil and then simmer for around 15 minutes. Stir soup to make sure everything is well combined.
Serve immediately. I have not tried to freeze this recipe yet so am not sure how well it will reheat or if the milk will seperate.