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Creamy Leek & Asparagus Soup (with crispy maple bacon)


{AIP, Paleo}
One bowl gives you all your vitamin K for the day, plus tons of other goodies!

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Rate this recipe 2.7/5 (3 Votes)


  • 1 T olive oil
  • 3 cups sliced leeks (fresh or frozen)
  • 2 cups sliced asparagus (optional - leave a few tips out for garnish)
  • 3 cups cauliflower florets (fresh or frozen)
  • 1 t garlic powder (or 3 cloves minced)
  • 1 t pink himalayan salt
  • 1 T herbs d'provence
  • 6 cups broth
  • 4 slices bacon
  • 1 1/2 T maple syrup


Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from


Step 1

(1) heat olive oil in a large pot over medium heat
(2) add leeks and saute for 4-5 minutes
(3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil
(4) simmer for 20 minutes - until cauliflower is tender
(5) blend until smooth using an immersion blender
(6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side
(7) serve soup topped with a few pieces of bacon & optional asparagus tips

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