Hi Friends!
It’s getting to be that point in the winter where I am desperately trying to wear flip flops on rainy 40+ days, but also wanting to drown in big mugs of warm soup. Some days it’s dreary, and other days smells like spring, but I can’t seem to switch over just yet! Does anyone else get like that!? I feel like I’m half way in, and half way out of my winter lovin’!
Today I’m sharing this dairy free cauliflower chowder, and it’s super creamy with a healthy splash of almond milk, full of healthy Chicken collagen bone broth from Vital Proteins, smokey bacon, and veggies! It’s freezable, and perfect for lunch prep for your busy week! I love adding the Vital Proteins Collagen to my soups and stews, making them not only flavorful, but keeping up with some gut healthy nutrients for easy digestion!
This blog is done in partnership with Vital Proteins. All opinions and recipes are my own!
I used a shortcut with my favorite pre-riced cauliflower, but you can food process yours, or even just keep it in florets! Enjoy!
Dairy Free Cauliflower Chowder
Serves: 8
Time: 45 minutes.
Ingredients:
1lb chopped cauliflower
1lb of your favorite paleo bacon, chopped
1 medium onion, diced
2 cloves garlic, chopped
1lb carrots, diced
1 lb cauliflower, diced, riced, or small chopped into florets
5 scoops Vital Proteins Chicken Collagen Bone Broth
8 cups of water
2 cups original unsweetened almond milk
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
salt & pepper to taste
Directions:
1. In a large soup pot, add chopped bacon to pot, and stir over medium heat until completely cooked through. Remove from pan and drain on a towel, but save the fat for cooking the veggies! Try not to eat all the bacon while you’re cooking, I know it’s hard!
2. Still over medium heat, add onion, carrots, and celery to the pan and sautee until translucent, for about 10 minutes, stirring often. Add garlic.
3. Now add riced cauliflower, the 5 scoops of collagen, the chopped thyme, salt and pepper, and 8 cups of water. Bring to a simmer for 20 minutes.
4. Right before serving, stir in the 2 cups of almond milk, allowing the soup to come to a simmer again over medium, this is the secret creamy ingredient! I usually add another pinch of pepper at this time, and I add 3/4ths of the bacon back in, too! save the rest for garnish!
5. As you ladle this goodness into bowls, sprinkle the tops with the remaining crispy bacon bits and fresh chopped parsley. Enjoy!
I hope this recipe makes its way to your table, and if so, tag me on instagram, @thatswhatsheeats
Thanks for hanging out, friends!
-Aubrey
#thatswhatsheeats