Cauliflower, Potato & Bacon Soup with Parmesan

Cheesy cauliflower soup that even the pickiest of eaters will go crazy for! We know you’re used to using potatoes in this soup and you may even be skeptical about using cauliflower, but we promise you will love this switch up! Cauliflower is a great low-carb substitute and it makes it so easy to fill this gluten free soup with this yummy veggie. Add a few bits of bacon on top for an extra punch of flavor!  

¼ cup extra virgin olive oil
1 organic celery stalk, chopped
1 organic onion, finely chopped
2 organic garlic cloves, finely chopped
2 organic potatoes, chopped
6 cups water or chicken stock
1 bay leaf
1 large organic cauliflower, chopped
½ cup cream or dairy-free alternative
1 cup (80g) finely grated organic parmesan
3 organic bacon strips, chopped
Optional: Cilantro  

Preheat the oven to 200˚C. Lay strips of bacon on a baking sheet and bake until crispy. Remove and let cool. In a large soup pot over medium heat, sauté celery, onion, and garlic in olive oil until softened. Add the potato, water (or stock), bay leaf and cauliflower. Bring to a boil, then reduce the heat to medium and simmer for 10-15 minutes or until potatoes are tender. Remove from stove and once slightly cooled, remove bay leaf and transfer to a blender and blend until smooth with no chunks. Add the cream and parmesan, then stir. Crumble the cooled bacon and add to soup. Serve.