12614_aI’m so excited for fall because I love soup! I really try to limit the amount of dairy we consume at my house, but because it’s fall this soup has to be creamy. So how do you make creamy soup without adding dairy? Answer: cauliflower. This soup is quick to make and perfect for the fall/winter season.

Ingredients:

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  • 2 heads of cauliflower
  • 4 trimmed leeks
  • 32 ounces of veggie broth
  • 2 cups unsweetened coconut milk (optional)
  • 2 teaspoons of salt (or more as necessary)
  • 3 teaspoons cayenne pepper (optional)
  • 2 teaspoons garlic powder
  • 2 whole shallots
  • 2 large potatoes, peeled and cubed
  • 5–6 slices of bacon, cooked and cut into bite-size pieces

Method:

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  1. Roughly chop the cauliflower, leeks, and shallots; then place in a large pot.
  2. Add salt, coconut milk, garlic powder, veggie broth, and cayenne pepper.
  3. Cook on high heat until leeks and cauliflower are translucent and the broth is bubbling.
  4. In a separate pot, add potatoes to boiling water and cook until tender. Drain the water, add the cooked bacon pieces, and set aside.
  5. By now your leeks and cauliflower should be completely cooked. Let it cool.
  6. The next step is to blend the leek and cauliflower mixture until creamy smooth.
  7. Stir in the potatoes and bacon.
  8. Voila! Enjoy!