Looking for a cozy, comforting soup that’s creamy, flavorful, and fits your low-carb, high-protein lifestyle? This Cauliflower Soup with Tempeh Bacon is the perfect solution. The velvety cauliflower base offers a rich, satisfying texture without overwhelming carbs, and the crispy tempeh bacon adds a savory, high-protein crunch.

With just 19g of carbs and 24g of protein per serving, this soup strikes the perfect balance of nutrients, keeping you full and energized without sacrificing flavor. Whether you’re enjoying it for lunch or dinner, it’s a delicious, plant-based meal that’s low-carb and packed with protein. Ready to warm up with this satisfying bowl? Let’s dive in!

CAULIFLOWER SOUP WITH TEMPEH BACON

Cook Time: 15 minutes
Prep Time: 5 minutes
Total Time: 25 minutes
Serving Size: 2 cups
Total Servings: 2

Ingredients:

2 12 oz bags frozen caulifower
1/2 cup cashews
1 vegan chicken bouillon
2 tbsp nutritional yeast
1/2 cup onion
2 garlic cloves
2 1/2 cups water
salt and pepper to taste

For the tempeh bacon:

1/4 cup soy sauce
1 tbsp apple cider vinegar
1 tbsp truvia brown sugar
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp smoked paprika
2 tbsp extra virgin olive oil

Directions:

1. Dice the onion and mince the garlic.
2. Heat the oil in a large pot over medium heat and sauté the onions for 4-5 minutes, until they become translucent.
3. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the cauliflower, cashews, nutritional yeast, bouillon cube, and water to the pot. Stir to combine.
5. Cover the pot and cook for 12 minutes, allowing the cauliflower and cashews to soften.
6. While the soup is cooking, prepare the tempeh bacon: Crumble the tempeh into small pieces. Heat the oil in a pan over medium heat, add the crumbled tempeh, and sauté for 5-6 minutes, stirring occasionally, until crispy.
7. Add the soy sauce, smoked paprika, liquid smoke, and Truvia Brown Sugar to the pan. Stir to coat the tempeh evenly and cook for another 1-2 minutes. Remove from heat and set aside.
8. Once the soup is done cooking, blend it until smooth. For the best results, use a blender, but a food processor will work as well.
9. Serve the blended soup in bowls and top with the crispy tempeh bacon.

* For best results, steam the tempeh for about 30 minutes to remove the bitter flavor.