PREP TIME: 5 minutes
COOK TIME: 25 minutes
YIELD: 6 servings
INGREDIENTS:
- 4 strips bacon, diced
- ½ cup chopped leeks
- ½ cup diced celery
- 2 cups cauliflower florets and chunked cauliflower stem, about ½ inch in size
- 2 cups chicken bone broth, homemade or store-bought
- 1 (8-ounce) package cream cheese (or Kite Hill brand cream cheese style spread if dairy-free), softened
- ½ teaspoon fish sauce (optional)
- 1½ teaspoons fine sea salt
- ½ teaspoon ground black pepper
- Avocado oil or extra-virgin olive oil, for drizzling
- Fresh thyme leaves, for garnish
INSTRUCTIONS:
- In a large saucepan or Dutch oven, fry the bacon over medium-high heat until crisp, about 4 minutes. Remove the bacon and set aside, leaving the drippings in the pan. Add the leeks, celery, and cauliflower pieces to the pan. Sauté for 5 minutes or until the leeks are soft.
- Pour in the chicken broth and cook over medium heat until the veggies are tender, about 10 minutes. Place ½ cup of the cooked cauliflower mixture and the cream cheese in a food processor and puree until smooth. (This will help thicken the soup.)
- Return the puree to the pan with the vegetables. Stir in the fish sauce (if using), salt, and pepper. Taste and adjust the seasoning as desired. Heat through, but do not allow the soup to boil. Serve the soup drizzled with oil and garnished with thyme and the reserved bacon.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
