Step 1

Heat oil in a large dutch oven or stockpot over medium-high heat. Add in your ground meat, Italian seasonings, fennel seeds, and fresh minced garlic.

Step 2

Sprinkle with sea salt and pepper and cook, breaking the meat with a wooden spoon, until cooked through.

Step 3

Stir in onion, carrot, and celery then continue to cook for another 4 minutes, stirring occasionally.

Step 4

Pour in your chicken broth, bring soup to a boil, then reduce the heat to simmer.

Step 5

Add in the cauliflower and simmer until fork-tender, about 10 minutes.

Step 6

Meanwhile, in a large jar whisk milk and flour until well combined.

Step 7

Pour this milk/flour mixture into your soup and continue to simmer for a few minutes more until it begins to thicken.

Step 8

Add in the spinach and stir just until wilted.

Step 9

Taste test and adjust seasonings if desired.

Step 10

Ladle your delicious soup into bowls and sprinkle with crumbled bacon and freshly ground black pepper.

Step 11

Enjoy!