Whole 30 Creamy Bacon, Leek and Cauliflower Soup

10 50 302
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Whole 30 Creamy Bacon, Leek and Cauliflower Soup
Health Rating


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)


  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).

Nutrition Facts

Per Portion

Calories 302
Calories from fat 122
Calories from saturated fat 42
Total Fat 13.6 g
Saturated Fat 4.7 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.8 g
Cholesterol 19.3 mg
Sodium 1677 mg
Potassium 1254 mg
Total Carbohydrate 34 g
Dietary Fiber 6.2 g
Sugars 5.1 g
Protein 11.4 g

Dietary servings

Per Portion

Meat 0.3
Vegetables 5.0

Energy sources