Helpful equipment: Large sauté pan and a high speed blender. Mason jars for storing leftovers are also great. A large serving bowl or saucepan to pour the blended soup into before serving.
- In a skillet, fry bacon until crispy. Remove to a plate lined with paper towels or napkins. Pat the bacon to remove excess grease and then crumble the bacon into pieces. Set aside.
- In a large sauté pan, melt the coconut oil and then add the sea salt, diced onion, and pressed or minced garlic. Sauté for about 5-6 minutes, or until the onions become translucent and the garlic starts to brown (but is not burned).
- Next add in the chopped cauliflower florets. Sauté for about 7-10 minutes, or until the cauliflower florets are evenly coated and some of the edges are starting to brown. Depending on the size of the pan, you may need to stir or flip the cauliflower so the pieces on top have a chance to sauté on the bottom of the pan as well.
- Then add the almond milk, broth, and bay leaves. Simmer, covered, for about 12-15 minutes. Remove from heat and let cool long enough that the liquid is no longer boiling. Remove the bay leaves and set them aside.
- Transfer the cauliflower mixture in batches to a high speed blender and mix on HIGH speed until smooth, about 15 or so seconds. It’s a good idea to get a mix of cauliflower and liquid for each batch. Once blended, transfer soup to a saucepan, serving bowl, or mason jars. Repeat process until all cauliflower and liquid are blended together.
- Season soup with salt and pepper, garnish with dried parsley, and top with crispy-fried bacon. Refrigerate leftovers in mason jars for up to three days.