Loaded Baked Potato And Cauliflower Soup With Coconut Bacon Recipes
LOADED BAKED POTATO AND CAULIFLOWER SOUP WITH COCONUT BACON
This Vegetarian Loaded Baked Potato & Cauliflower Soup with Coconut Bacon is the perfect weeknight meal on a chilly evening. Serve it with as many or as little topping as you have on hand.
Provided by Shellywest
Categories Soup
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and saute for 7 to 10 minutes or until softened. Add potatoes, cauliflower, and hefty pinchful of salt to the pan and saute for another minute.
- Add vegetable stock and water and bring to a boil over high heat. Lower heat to medium-low and let simmer for 20 minutes or until the potatoes are soft.
- Remove from heat and use an immersion blender to blend until smooth. Season with salt and pepper.
- For the coconut bacon: preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the liquid smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Baked for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready).
- To serve: Divide the soup between bowls and top with chives, coconut bacon, sour cream, feta, tomatoes, buffalo sauce, cheese, and whatever other toppings you've prepared.
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