October is here and that means soup weather has arrived. This recipe is my new favourite. It is easy, filling, cheap and delicious, everything I love in a meal! At the farm stands, cauliflower is $2.00, leeks are $1.00 each and No Frills has bacon on sale for $3.77. If you would like to keep the soup vegetarian, you can use vegetable stock and omit the bacon. You can also double it if you are feeding more than 4 people or want to freeze some for quick lunches. Get that cauliflower while it’s still affordable! (remember last winter when it was $6 per head and celery was $7)?
You’ll need an immersion blender to make this soup. That is one of those stick type blenders that will puree everything right in the pot. I got mine at a thrift store for $5.00. If you don’t have one, you can transfer the cooked vegetables to a regular blender or food processor and pulse until smooth.
1/2 large cauliflower or 1 small head
4 cups chicken or vegetable broth
5 strips bacon
salt & pepper to taste
Cut the cauliflower & leek into small pieces and place in a large pot with the chicken broth. Boil on medium heat for 1 to 1.5 hours until tender. Using an immersion blender, puree until smooth. (or place vegetable into regular blender, puree and then return to pot.
Microwave the bacon for 1 or 2 minutes on high. Cut into small pieces and add to the soup. Cook soup for an additional 30 minutes on low heat. Add salt and pepper to taste.
Serve with a dollop of sour cream.
Recipe from paleoflourish.com