Ingredients

1 head of cauliflower, cut into florets

2 leeks, thinly sliced (the white and light green parts)

3-4 slices of bacon, chopped (I used Oscar Meyer Selects: Uncured Smoked Bacon with No

Preservatives or Nitrates)

1 tsp coconut oil

1 cup low sodium chicken broth

1 cup SoDelicious Unsweetened Coconut Milk (or canned coconut milk)

ground black pepper, to taste

1 stem green onion, finely diced, to garnish if desired

Instructions

1. Rinse cauliflower and pat dry, trim leaves, and chop into florets

2. Set stove on high, fill 1/3 of large spaghetti pot with water, place pot on stove

3. When water boils, place cauliflower in metal strainer, place in pot, and cover for 6 minutes

4. Turn off stove, remove from heat, drain cauliflower of water, and set aside in a large bowl

5. In a large nonstick skillet, heat coconut oil on medium/med-high

6. Add pieces of bacon, and begin to render out fat (1-2 minutes)

7. Add leeks, and cook until bacon is crisp and leeks have carmelized, remove from heat

8. Pour chicken broth and coconut milk into Vitamix or blender

9. Add cauliflower, bacon, leeks, and black pepper

10. Blend on high until smooth

11. If mixture has cooled, pour soup into large soup pot and bring up to a simmer on medium-low heat

(5-10 minutes)

12. Garnish with chopped green onion and bacon crumbles, if desired

13. Enjoy!