INGREDIENTS
- 2 tablespoons olive oil
- 1 cup diced bacon
- 2 leeks cut into 1 inch pieces
- 1 medium head cauliflower, chopped
- 3 cloves garlic, finely chopped
- 6 cups chicken stock
- salt and freshly ground black pepper to taste
- 1 cup heavy cream (optional) OR 1 cup equal parts Greek yoghurt / milk
DIRECTIONS
Heat oil in a large pot over medium heat. Add bacon and cook, stirring occasionally, for 4-5 minutes until just crisp. Transfer ¼ cup bacon to a plate lined with paper towel and set aside to use for garnish.
Add leeks and garlic to remaining bacon in pan and cook, stirring often, for 4-5 minutes until tender. Add chicken stock and caulie. Reduce heat, cover, and simmer 30 – 35 minutes.
Remove soup from heat. Season with salt and pepper and add heavy cream or yoghurt/milk (optional) and continue blending until smooth. When serving sprinkle remainder of diced bacon and serve with lo carb, high protein sourdough.
NUTRITION FACTS (per serving)
Energy 1888 kj (451cal)
Protein 11.5g
Total Fat 32.6g
Saturated 10.6g
Carbohydrate Total 28.5g
Sugars 4.8g
Sodium 1.7g
Cholesterol 0.1g