Cauliflower and Leek Soup

• Gluten free
• Paleo

• Meat

  • 3 strips Bacon, fried

• Produce

  • 1 head Cauliflower
  • 1 Chives, Fresh
  • 3 Leeks, large
  • 1 Parsley, fresh
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 2 (10 fluid ounce cans Chicken broth

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter

• Liquids

  • 3 cups Water

Found on saltandlavender.com

Description

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 large leeks
• 1 head of cauliflower
• 2 (10 fluid ounce) cans chicken broth (you can sub veg broth)
• 3 cups water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• Salt & pepper, to taste
• Fried bacon (3 strips, chopped)
• Fresh parsley, chopped
• Fresh chives, chopped

Directions

• Warm olive oil and butter in a pot on medium heat.
• Meanwhile, prepare the leeks (discard the top green portion and cut the bulbs lengthwise into four pieces, then chop into smaller sections). Add to the pot.
• While leeks are sautéing, separate the cauliflower into florets that are roughly the same size. Add cauliflower to the pot.
• Add chicken broth, water, ground cumin, and thyme to the pot, and increase heat to high. Once the soup starts to boil, reduce to medium-low heat and simmer until the cauliflower is tender (about 20 minutes depending on the size of the florets).
• Once cauliflower is tender, remove from heat and puree using a stick blender (or normal blender), using caution as the soup is still very hot.
• Serve with optional garnish immediately.