It’s cold outside now (well, at least in Minnesota). And when the weather gets cold I love to cook soups, stews, and warm one pot meals.
This soup is really mild tasting, but creamy and filling all while being dairy free. We make a lot more foods dairy free around our house because Ottava can’t have dairy and we all feel better eating very little.
I’ve realized my blogposts are very reflective of what we are eating and what I’m personally working on in my life (like baby food when Ottava was little). I think there’s no better thing to write about than what I’m doing or learning. I am a very kinesthetic learner and I have to experience a lot to teach it. Ok, now back to the recipe.
Ingredients
1 pound bacon, pre-cooked
1 Tablespoon of coconut oil
2 cloves garlic, finely chopped
2 leeks, chopped (How to wash, clean, and chop leeks here)
2 white sweet potatoes, chopped (you can use regular orange sweet potatoes. I used white because the whole soup is white. It’s not for taste, just for looks)
1 head of cauliflower, chopped in larger chunks
3 cups chicken broth (buy or make)
1/2 teaspoon Salt and Pepper
Directions
- Pre-cook the bacon. You can use beef, pork, or turkey bacon. You will use it to top the soup. There’s no meat in the soup, but this is where you can add your protein
- Preheat a soup pan on the stove on medium. Add the coconut oil to the pan as well as the garlic. Brown the garlic for 1-2 minutes
- Add in the leeks and sauté for a couple more minutes. The leeks will be slightly brown.
- Next add in the sweet potatoes, cauliflower, bone broth, and salt and pepper. Let the soup simmer on low until the sweet potatoes and cauliflower are cooked through and soft
- Using an immersion blender, blend the soup together until smooth
- Top with bacon and enjoy!
- 1 pound bacon, pre-cooked
- 1 Tablespoon of coconut oil
- 2 cloves garlic, finely chopped
- 2 leeks, chopped (How to wash, clean, and chop leeks here)
- 2 white sweet potatoes, chopped (you can use regular orange sweet potatoes. I used white because the whole soup is white. It’s not for taste, just for looks)
- 1 head of cauliflower, chopped in larger chunks
- 3 cups chicken broth (buy or make)
- 1/2 teaspoon Salt and Pepper
- Pre-cook the bacon. You can use beef, pork, or turkey bacon. You will use it to top the soup. There’s no meat in the soup, but this is where you can add your protein
- Preheat a soup pan on the stove on medium. Add the coconut oil to the pan as well as the garlic. Brown the garlic for 1-2 minutes
- Add in the leeks and sauté for a couple more minutes. The leeks will be slightly brown.
- Next add in the sweet potatoes, cauliflower, bone broth, and salt and pepper. Let the soup simmer on low until the sweet potatoes and cauliflower are cooked through and soft
- Using an immersion blender, blend the soup together until smooth
- Top with bacon and enjoy!
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