I want you to understand something right now. I love this effing soup. Love love love love it. It’s easy to make and it would be delicious with any sort of meat. I think next time I’m going to make it then add pulled rotisserie chicken to it. It’s my new best friend. My soup friend.
I need to talk something over with you. Because I’m becoming one of those stressed out brides. Which is why we booked a destination wedding in the first place: so it wouldn’t be stressful. But I can’t help but start to feel that way now that it’s only 3 months away. I think I’m just nervous that I’m going to forget something that’s important and since we’ll be in Jamaica, I won’t have it available. And since 3 months comes so effing quickly, I have to start figuring out the little things. Like a veil and gifts for guests and a playlist and swimsuits and makeup and outfits and jewelry and what the guys are wearing…and what MY guy is wearing. They are totally little things that aren’t worth stressing over, but I can’t help but feel that way.
I’ve even started stressing out about looking my best in my wedding dress. I haven’t felt that way or stressed out about my weight/body in a looooong time, but I can’t help but worry about it. My dress isn’t exactly forgiving and I want it to look just right, so I keep finding myself worrying about it. Which is stupid because I’ve been working out HARD for the past 6 years. There’s really nothing different I could do at this point to change anything. Or want to change anything. What’s wrong with me!? I’m getting married to a man I completely adore, in a beautiful place with only a handful of guests who are our close friends. I need to get a massage or something…because eating an entire cake to relieve that stress is just not an option right now. Damnit.
Enough about annoying insecurities, those are the worst, let’s talk about fun girly stuff. I’m playing dress up today with Cassy from Fed and Fit in San Antonio! Being in this warmer, sunny weather is really helping me change around my attitude. I’m serious. Anywho, we are wearing girly little numbers and all kinds over-the-top jewelry during a photo/video shoot today. She’s the best. Have you ever met this girl? She has the absolute best taste in style. Whenever I hang out with her, I end up going home and buying a bunch of clothing that I wouldn’t have worn otherwise because she showed me how it could stylish. She’s wonderful. And her personality is even better. Can’t wait to show you what we are working on!
But enough about girly crap, go make this soup.
- 1 head of cauliflower, cut into florets
- 1½ pound bacon (I used peppered bacon for extra flavor), cut into ½ inch pieces
- 1 pound peeled and deveined shrimp
- 2 large carrots, peeled and diced
- 4 stalks of celery, diced
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon salt (may use more depending on salt in the bacon and broth)
- 6 cup low sodium chicken broth
- 2 bay leaves
- ¼ cup fresh parsley, roughly chopped
- for garnish: olive oil and fresh parsley
- Steam cauliflower then set aside.
- Place a dutch oven over medium heat. Add bacon and cook until crispy. Remove then set aside on a paper towel. Remove excess bacon fat from dutch oven leaving behind 2-3 tablespoons.
- Pat shrimp dry and sprinkle with salt. Add shrimp to the dutch oven and cook on both sides, about 2-3 minutes until shrimp is pink. Remove and set aside.
- Add carrots, celery, onion, and garlic cloves to the pot and use a wood spatula to scrape the bacon of the pan and toss the veggies. Once onion becomes translucent, add garlic powder, smoked paprika, dried oregano and thyme and salt. Stir for about 1 minute in the veggies.
- Add chicken broth and bay leaves to the pot.
- Add cauliflower to a high speed blender and blend until completely smooth. Scoop out cauliflower puree into the dutch oven along with ½ the bacon. Cover and cook for 15 minutes.*
- Remove bay leaves and add fresh parsley then use an immersion blender to puree soup until smooth and combine. Lastly, add the shrimp back to the back to the pot to heat through.
- Top each bowl of soup with fresh parsley, bacon and a swirl of olive oil.