I have prepared a lot of smoothies over the years, but this one is my absolute favorite—and you will, too!
| Prep Time: | 15 mins |
| Cook Time: | 49 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 14 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ pound bacon, sliced into small pieces
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 2 tablespoons minced garlic
- 1 teaspoon dried thyme
- ½ cup white wine
- 8 cups chicken broth
- 2 (19 ounce) cans black-eyed peas, rinsed and drained
- 1 head cauliflower, broken into small florets
- ½ teaspoon ground black pepper
Instructions
- Place bacon in a large pot and cook over medium heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon pieces on paper towels.
- Heat olive oil over medium heat in the same pot. Add onion, garlic, and thyme; cook and stir until onion is softened, about 10 minutes. Stir in wine; cook until slightly reduced, about 4 minutes. Add chicken broth, black-eyed peas, and cauliflower florets. Season with black pepper. Bring to a boil. Reduce heat, cover, and simmer soup until flavors combine, about 20 minutes.
- Remove soup from heat and let cool briefly, about 10 minutes. Puree soup with an immersion blender until smooth. Top with bacon pieces.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 7 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 640 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Solid recipe. I didn’t have bacon and didn’t miss it. This has a mild get nice flavor. Easy to make.
I was curious about how this would taste, but it’s quite good. I used turkey bacon and nuked it, rather than frying. If you prepare the cauliflower ahead of time, this is a fast fix. I may try using frozen crumbled cauliflower packages the next time I make it. I will also cut the recipe in half for just the two of us. A full recipe makes a large batch.