No-Potato Bacon Soup

By adriennehannis

Ingredients

• 1 lb of sugar free bacon
• 1/2 cup of diced yellow onion
• 1 cup finely sliced leeks
• 2 cloves of garlic minced or pressed
• 1 head of cauliflower washed and chopped into smaller pieces (try to keep them similar sized for even cooking time)
• 2 + 1 cups of broth
• 1 tablespoon of fresh chopped parsley (or to taste)
• sliced spring onions to garnish
• sea salt and pepper to taste

Preparation

Step 1

Fully cook the lb of bacon in a cast iron skillet. Drain off the dripping adding 2 tablespoons to a large sauce pan, save the rest for another use.
Heat the drippings at a medium/low temperature and add the yellow onion to the pot. Sautee for about 3 minutes.
Add the leek and garlic, sautee for another 5 minutes.
Add the chopped cauliflower and sautee for another 5 minutes give or take.
While cauliflower is cooking, re-heat the cast iron skillet. Add about a ½ cup of broth to de-glaze the pan, loosening up all of the yummy bacon bits and flavour. Pour this skillet liquid into the pot, along with the other 1.5 cups of broth (reserve the last cup for later)
Simmer the cauliflower until tender.
Add the cauliflower mixture to a food processor in 2 batches and blend until smooth.
Return the mixture back to the pot, over low heat and slowly stir in the last cup of broth until the soup reaches your desired consistency. (you may want more of less broth)
Add 6-8 pieces of chopped bacon, and fresh parsley
Serve hot topped with more chopped bacon and spring onions