Cauliflower and Leek Soup with Crumbled Bacon

If you raised an eyebrow at the word bacon on my healthy website, you can rest easy. Even high fat foods like bacon fit into a healthy diet if you work them in in small quantities! Bacon’s flavor is, in my opinion, not replaceable. I rank it with blue cheese: They are high in fat, but so flavorful you only need a bit for a delicious recipe.

You can use turkey bacon if you prefer, and I would recommend nitrate-free bacon if possible. But I cannot deny the convenience of the little packages of pre-crumbled real bacon (which do not come nitrate-free). I used this because I can buy just 3 ounces of real crumbled bacon, and not have to purchase a whole pound.

But please, don’t use fake bacon bits that have never known a pig. (Ok, unless you’re vegetarian and then I guess it’s as close as you can get.) Buy boy are you missing out.

Anyway, on to the recipe! Which by the way, contains no milk for my dairy-free-soy-free followers. (You know who you are! Check your margarine, broth, and other ingredients for allergens though.)

Cauliflower & Leek Soup with Bacon

• 1 pound cauliflower, chopped
• 2 cups chicken broth (I use 2 cups water + 2 tsp Better Than Bouillon)
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 1 leek, white and light green parts
• 2 teaspoons non-hydrogenated margarine
• 2 tablespoons cooked crumbled bacon (2 strips, cooked and crumbled)

1. In a medium saucepan, combine cauliflower and broth and bring to a boil. Simmer 20 minutes or until very tender.
2. Transfer to a blender and puree, then transfer back to pot over low heat. (Alternately, use an immersion blender to puree right in the pot.)
3. Halve the leek lengthwise and slice thinly. Rinse well in a strainer to remove any dirt.
4. In a medium skillet, melt margarine and sauté leeks for 8 minutes, or until slightly browned in spots. Stir into soup.
5. Ladle soup into bowls and sprinkle with crumbled bacon.

Makes 2 entree servings

Per serving: 153 calories, 5 g total fat, 1 g saturated fat, 10 mg cholesterol, 20 g total carbohydrate, 7 g dietary fiber, 9 g protein