Whole 30 Creamy Bacon, Leek and Cauliflower Soup

Health Highlights

Ingredients

5 medium slice	Bacon
2 medium leek(s)	Leek (thoroughly cleaned and chopped)
1 medium head	Cauliflower (roughly chopped)
3 large shallot(s)	Shallots (minced)
4 cup	Chicken broth (stock), low sodium
1/4 cup	Parsley, fresh (flat-leaf; chopped; to taste)
1 tsp	Sea Salt (to taste)
1 tbsp	Apple cider vinegar
1 dash	Black pepper (freshly ground; to taste)
2 tbsp	Sriracha (to taste; 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 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 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.
Garnish with reserved bacon and parsley, sriracha if desired (especially if homemade as per above, because seriously, wow).

Calories 266

Calories from fat 101

Calories from saturated fat 34

Total Fat 11.2 g

Saturated Fat 3.8 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.8 g

Monounsaturated Fat 4.6 g

Cholesterol 18.7 mg

Sodium 1201 mg

Potassium 979 mg

Total Carbohydrate 34 g

Dietary Fiber 7.5 g

Sugars 14.6 g

Protein 11.3 g

Meat	0.3
Vegetables	5.0