#1,612: Cauliflower Chowder

I don't totally love the idea of a cauliflower soup, but shockingly, I really, really enjoyed this soup!  I decided to use my immersion blender to puree this and get this a little creamier, but it didn't puree all the way, so it was a little chunky but not too much.  It was a tad watery but still really good.  I loved the addition of bacon in this soup and would definitely make it again.  

1 head cauliflower, roughly chopped
2 garlic cloves, minced
1 onion, diced
2 carrots, peeled and chopped
2 celery stalks, diced
4 cups chicken stock
1 cup coconut milk
1¼ tsp. ground cumin
1 tsp. ground turmeric
½ tsp. ground coriander
4 bacon slices, cooked and crumbled
Sea salt and freshly ground black pepper

Melt about 1 tbsp olive oil in a large saucepan placed over a medium heat.  Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).

Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.  Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.  Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.  Season to taste and serve garnished with bacon.