Whole 30 Creamy Bacon, Leek and Cauliflower (BLC) Soup

This fabulous bacon, leek and cauliflower soup will hit the midwinter spot – whether you’re doing Whole 30 or not! 

BLC Soup: Creamy Bacon, Leek & Cauliflower. Perfect for #Whole30. #Dairyfree and delish. #paleo

BLC Soup: Bacon, Leek and Cauliflower. Perfect for Whole 30. Dairy-free and delish.

 

If you’ve been joining in on the January Whole 30, you’re in the home stretch! But you might want to make this again (and again, and again) even once your 30 days are up. Totally dairy-free, this manages to be rich and creamy without being heavy. With an immersion blender, it’s also a total cinch. If you don’t have one, it’s also totally possible in a blender, don’t worry! You’ll definitely want to drizzle this with either Nom Nom Paleo’s sublime homemade sriracha or the good stuff from the Paleo Chef.

Easy to make this paleo BLC soup with or without immersion blender.

BACON LEEK & CAULIFLOWER SOUP

5 slices bacon
2 large leeks, chopped and thoroughly cleaned
1 head cauliflower, roughly chopped
3 large shallots, minced
4 cups chicken stock
approx. ½ cup chopped flat-leaf parsley
1 teaspoon sea salt (or more to taste)
1 tablespoon apple cider vinegar
freshly ground black pepper to taste
generous amounts of sriracha, preferably homemade or from Paleo Chef

Place bacon in a large, heavy-bottomed pot over medium high and cook until crispy and browned on both sides. Remove bacon, leaving the rendered fat in the pan, roughly chop and set it aside. Add leeks and shallots to pot and saute together in the rendered fat for a good 8 to 10 minutes.

Stir in cauliflower and cook for another 2-3 minutes before adding the chicken stock.   Bring mixture to a boil and then immediately reduce to simmer. Cook for about 20 minutes, until cauliflower starts to soften.

Add most of the bacon back in, reserving a little for garnishing/snacking purposes. Same goes for the parsley  (well, not so much for the snacking) – add most of it, save a little for topping each bowl. Add salt, ACV, and pepper, then purée either with an immersion blender or by batches in a regular blender. Seasonings adjusted to taste.

Garnish with reserved bacon and parsley, sriracha if desired (especially if homemade as per Nom Nom’s above, because seriously, wow).

Whole 30 Creamy Bacon, Leek and Cauliflower (BLC) Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Paleo
Serves: 4-6
Ingredients
  • 5 slices bacon
  • 2 large leeks, chopped and thoroughly cleaned
  • 1 head cauliflower, roughly chopped
  • 3 large shallots, minced
  • 4 cups chicken stock
  • approx. ½ cup chopped flat-leaf parsley
  • 1 teaspoon sea salt (or more to taste)
  • 1 tablespoon apple cider vinegar
  • freshly ground black pepper to taste
  • generous amounts of sriracha, preferably homemade or from Paleo Chef
Instructions
  1. Place bacon in a large, heavy-bottomed pot over medium high and cook until crispy and browned on both sides. Remove bacon, leaving the rendered fat in the pan, roughly chop and set it aside. Add leeks and shallots to pot and saute together for a good 8 to 10 minutes.
  2. Stir in cauliflower and cook for another 2-3 minutes before adding the chicken stock. Bring mixture to a boil and then immediately reduce to simmer. Cook for about 20 minutes,until cauliflower starts to soften.
  3. Add most of the bacon back in, reserving a little for garnishing purposes. Same goes for the parsley - add most of it, save a little for topping each bowl. Add salt, apple cider vinegar, and pepper, then purée either with an immersion blender or by batches in a regular blender. Seasonings adjusted to taste.
  4. Garnish with reserved bacon and parsley, sriracha if desired (especially if homemade as per above, because seriously, wow).

BLC Soup: Creamy Bacon, Leek & Cauliflower. Perfect for #Whole30. #Dairyfree and delish. #paleo

BLC Soup: Bacon, Leek & Cauliflower. Perfect for Whole 30. Dairy-free and delish.

— posted by Anne

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