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Equipment
Large Soup Pot
Ingredients
1tbsp.Avocado Oil
10 slicesThick-Cut Baconcut into ½-inch pieces
1½c.Yellow Onion diced
2½c.CeleryThinly sliced
3tsp.Minced Garlic
1largeHead Cauliflower Chopped into bite-size pieces
4c.Chicken Bone Broth
8oz.Clam Juice from a bottle
1tsp.Salt
½tsp.Ground Thyme
¾tsp.Black Pepper
2c.Heavy Whipping Cream
1tsp.Xanthan Gum
410 oz.Cans of Clams drained and chopped
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Instructions
Heat oil in large soup pot over medium heat. Add the bacon and cook until crispy, about 10 minutes. Transfer bacon pieces to a paper towel, but leave bacon grease in pot.
Add onion, celery and garlic to pot. Cook until onions are translucent and tender, about 5 minutes.
Add the bone broth, cauliflower, clam juice, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer for 10-15 minutes, until cauliflower is tender.
Add the cream and xanthan gum. Bring to a boil once more. Cook, stirring constantly, until soup thickens (about 2-3 minutes.)