If you’re craving a cozy, comforting soup that’s equal parts nourishing and delicious, this Bacon Topped Chicken, Parsnip and Cauliflower Soup has you covered. With its creamy texture (no dairy needed!) and crispy bacon topping, it’s a flavor-packed bowl of goodness that feels like a hug on a chilly day. Roasted or air-fried veggies add depth, while chicken and bone broth make it a satisfying, protein-rich meal. Whether you’re meal prepping for the week or serving it fresh, this soup is a simple yet elevated addition to your kitchen rotation.

Adapted From

JJ Virgin Roasted Cauliflower, Chicken and Parsnip Soup Topped with Bacon

Ingredients

• 3 tbsp avocado oil, divided

• 1 head cauliflower, cut into small florets

• 1 ½ cups parsnips, peeled and cut into large cubes

• 1 small onion, quartered

• 1 ½ tsp sea salt, divided

• 1 tsp granulated garlic powder, divided

• 2 strips uncured bacon (garnish, crumbled)

• 16 oz organic chicken breast/thighs, cut into 1-inch cubes OR leftover shredded chicken

• 3 garlic cloves, minced

• 2 sprigs fresh thyme, leaves only

• 3 cups organic chicken bone broth

• 2 tbsp ghee

• 2 tbsp chives, chopped (for garnish)

Instructions – Roasted Veggie Version:

1. Preheat oven to 400°F.

2. Roast the veggies: Toss cauliflower, parsnips, and onion in 2 tbsp avocado oil, ½ tsp sea salt, and ½ tsp garlic powder. Spread them on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and lightly browned. Set aside.

3. Cook the bacon: In a large stockpot over medium heat, add remaining avocado oil. Cook the bacon until crisp (5-7 minutes). Remove bacon and drain on a paper towel. Crumble when cooled for garnish.

4. Cook the chicken: In the same pot, add chicken and sauté for 5-7 minutes, stirring often, until browned. Add minced garlic and cook for 1 more minute. If you are using already cooked chicken, add to the pan and cook for 1 -2 minutes.

5. Simmer the soup: Lower the heat to simmer. Add 1 cup of chicken bone broth, the remaining salt, garlic powder, and thyme leaves.

6. Blend the veggies: Transfer the cooled roasted veggies to a blender. Add the remaining 2 cups chicken bone broth and blend until smooth. You may need to do this in batches.

7. Combine & finish: Add the blended veggies to the pot with chicken. Stir gently and simmer for 10 minutes. Finish by stirring in the ghee for extra creaminess.

8. Serve: Spoon the soup into bowls, garnish with crispy bacon crumbles and chives.

Instructions –Air-Fried Veggie Version:

Preheat air fryer to 400°F.

1. Air fry the veggies: Toss cauliflower, parsnips, and onion in 2 tbsp avocado oil, ½ tsp sea salt, and ½ tsp garlic powder. Place the veggies in a single layer in the air fryer basket (work in batches if necessary). Cook for 12-15 minutes, shaking halfway through, until golden and tender. Set aside.

2. Follow steps 3-8 from the Roasted Veggie Version to finish the soup.

Notes:

• The ghee adds creaminess without needing starch or milk substitutes. If you prefer a slightly thinner texture, add more bone broth when blending the veggies.

• This soup can be stored in an airtight container in the refrigerator for up to 3 days.

• For extra flavor, garnish with a drizzle of avocado oil or a sprinkle of smoked paprika along with the bacon and chives.