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Creamy Cauliflower Soup with Coconut Bacon

Name: Creamy Cauliflower Soup with Coconut Bacon
Ingredients: soup; 1 tbs extra-virgin olive oil; 4 leeks trimmed and sliced; 4 garlic cloves, chopped; 1/2 tsp chilli flakes; 3 cups vegetable broth; 500g cauliflower, cut into medium florets; 1 tsp salt; cracked black pepper to taste; 1 tbs fresh lemon juice; fresh chopped parsley and coconut bacon to serve; serve topped with fresh thyme, parsley and coconut bacon.; coconut bacon; 2 cups flaked coconut; 1 tbs avocado oil; 1 tsp smoked paprika; 1 tbs maple syrup; 1/2 tsp liquid smoke; pinch salt; 1/2 tsp black pepper

Budget CookingCooking for KidsCooking for TwoVeganVegetarianSoups, Stew, and ChiliEasy SoupMoney saving recipesKid-friendlyCheap and healthyGluten FreeHealthyHealthy lunchesWeight-LossDinnersLunchHeart-HealthyDairy-freeHalal

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W H O L E S O M E 3 6 5

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Ingredients

soup
1 tbs extra-virgin olive oil
4 leeks trimmed and sliced
4 garlic cloves, chopped
1/2 tsp chilli flakes
3 cups vegetable broth
500g cauliflower, cut into medium florets
1 tsp salt
cracked black pepper to taste
1 tbs fresh lemon juice
fresh chopped parsley and coconut bacon to serve
serve topped with fresh thyme, parsley and coconut bacon.
coconut bacon
2 cups flaked coconut
1 tbs avocado oil
1 tsp smoked paprika
1 tbs maple syrup
1/2 tsp liquid smoke
pinch salt
1/2 tsp black pepper

Preparation

Preheat oven to 160C and line a baking sheet with parchment paper
Add all the ingredients together in a medium bowl and toss to coat the coconut flakes
Spread evenly on the baking tray
Bake for 6 mins, then stir and flip pan around
Bake for another 5-7 min, or until coconut bacon is crispy and golden brown

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