It’s mid October and we’ve already had a snowfall. You know what this means, right? It’s official soup weather!
When I first made this soup, I was just throwing things in a pot and hoping it would work out and taste good, because for the most part, that is how I roll. Mom of three here! To my delight, it turned out delicious and I knew I needed to repeat and share with you all.
What I love about this recipe:
Simple: You only need four ingredients (six if you count salt and the optional bacon) and 30 minutes to create this creamy soup!
Large batch: This recipe makes a large batch. You will have plenty leftover to warm up throughout the week OR freeze for another time.
Comforting: I used to love when my Mom made cauliflower soup when I was a kid. Food memories always bring me comfort but it’s hard not to feel at ease with a big bowl of warm soup on a cool fall day, amirite?
Healing: bone broth and veggies, the good stuff our bodies need!
- 1 med-large cauliflower, chopped (approx 8 cups)
- 1 cup leeks, sliced (bulb-only)
- 2 cups white sweet potato, chopped
- 7 cups bone broth, preferably chicken or turkey
- Cooked bacon for topping, optional
- Add the cauliflower, leeks, white sweet potato, and bone broth to a large pot and bring to a boil.
- Lower heat to low-med, cover and allow to simmer for 20 minutes.
- Add soup to blender and purée OR use an immersion blender to purée until smooth.
- Salt to taste.
- Serve topped with crispy chopped bacon.