A quick, light and easy cauliflower soup that is dairy-free, gluten-free and absolutely delicious. Thick and creamy, lick-the-bowl good! This soup is loaded with cauliflower, carrots, onions, garlic, celery, and topped with savory pancetta. A one-pot meal your whole family will love and ready in about 30 minutes.
Olive Oil | Carrots | Celery Onion | Garlic | Cauliflower Bay Leaves | Chicken Broth Almond Milk | Cumin Arrowroot Starch | Oregano Thyme | Salt | Pepper Pancetta
Heat the olive oil in a Dutch oven. Add the carrots, celery, garlic, and onion, then season with salt and pepper. Cook for 3-4 minutes. Stir in the cauliflower and bay leaves and cook for another 3-4 minutes. Gradually stir in the almond milk and chicken broth and cook for a couple of minutes.
Whisk the arrowroot starch and some of the broth together until smooth, and add it to the soup. Stir and bring to a boil. Reduce heat and simmer until the vegetables are tender, then remove the bay leaves. Puree the soup and season to taste. Serve garnished with pancetta and fresh thyme.