Categories: FULL GAPS DIET

Ingredients

• 1 large cauliflower cut into small florets (or lightly chopped in a food processor)
• 2 tablespoons olive oil
• Kosher salt or sea salt
• Freshly ground pepper
• 3 slices thick-cut uncured bacon
• 2 anchovies
• 1 small fennel bulb chopped
• 1 small leek chopped
• 2 cloves garlic chopped
• 1 tablespoon ground coriander
• 4 cups Chicken Bone Broth
• 2 bay leaves
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red chili powder

Directions

1. Heat the oven to 400°F. On a baking sheet, toss the chopped cauliflower with 1 tablespoon of the olive oil and season with salt and pepper. Transfer to the oven and roast, tossing once, until florets are browned all over and tender, 20 to 25 minutes.
2. Meanwhile, in a large pot or large saucepan over medium heat, add the bacon, flipping occasionally, until browned and crisp, 6 to 8 minutes. Transfer to paper towels, but reserve the bacon fat in the pot. Once the bacon cools, chop very finely.
3. In the same pot over medium heat, add the anchovies, fennel, leek, and garlic to the bacon fat and cook until the onion and fennel are very soft, 8 to 10 minutes. Stir in the coriander and cook until fragrant, about 1 minute. Add the roasted cauliflower, broth, bay leaves and 1 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and cook at a high simmer until the cauliflower is very tender, 10 to 15 minutes.
4. Discard the bay leaves and let cool slightly.
5. In a blender or immersion blender, purée the cauliflower mixture until very smooth.
6. Meanwhile, make the chili oil. Wipe out the pot used to make the cauliflower soup. Over very low heat, add the remaining olive oil, paprika, and chili powder and warm until fragrant, about 1 minute.
7. Ladle the delicious soup into bowls and top with bacon bits and chili oil.

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