I made this soup yesterday, and it was quite tasty! I’d say start to finish it took all of 20 minutes to throw together, which I LOVE! AND I have leftovers, "meals on the fly” as my husband calls them.
Original recipe can be found here , I adapted it and made it my own.
5 slices bacon -- (I used Applegate Sunday Morning brand, ah the good stuff)
3 stalks celery -- chopped fine
1 large leek- chopped fine
1 pound cauliflower- equals 1 LARGE head or 2 SMALL heads
32 ounces chicken stock -- (homemade is best if you have it, otherwise I used store-brand Organic)
1 tablespoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon sea-salt -- (or to taste)
1/4 teaspoon pepper
Cook bacon on George Foreman until crispy ( OR, place chopped bacon in 3 or 4 quart saucepan, cook and stir bacon pieces until crispy) Remove bacon onto paper towel, but keep the grease in the pan. Add celery, leeks and cook, stirring, until tender. Add cauliflower, chicken stock, garlic, onion powder, thyme, salt, and pepper. Stir together and cook on low for 15 minutes or until cauliflower is tender.
Place the soup into a blender, (I used a Ninja- love my Ninja!) and pulse until pureed. Serve with bacon crushed bacon pieces on top.
Original recipe can be found here , I adapted it and made it my own.
5 slices bacon -- (I used Applegate Sunday Morning brand, ah the good stuff)
3 stalks celery -- chopped fine
1 large leek- chopped fine
1 pound cauliflower- equals 1 LARGE head or 2 SMALL heads
32 ounces chicken stock -- (homemade is best if you have it, otherwise I used store-brand Organic)
1 tablespoon minced garlic
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon sea-salt -- (or to taste)
1/4 teaspoon pepper
Cook bacon on George Foreman until crispy ( OR, place chopped bacon in 3 or 4 quart saucepan, cook and stir bacon pieces until crispy) Remove bacon onto paper towel, but keep the grease in the pan. Add celery, leeks and cook, stirring, until tender. Add cauliflower, chicken stock, garlic, onion powder, thyme, salt, and pepper. Stir together and cook on low for 15 minutes or until cauliflower is tender.
Place the soup into a blender, (I used a Ninja- love my Ninja!) and pulse until pureed. Serve with bacon crushed bacon pieces on top.
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