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)
- In a medium saucepan, combine cauliflower and broth and bring to a boil. Simmer 20 minutes or until very tender.
- 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.)
- Halve the leek lengthwise and slice thinly. Rinse well in a strainer to remove any dirt.
- In a medium skillet, melt margarine and sauté leeks for 8 minutes, or until slightly browned in spots. Stir into soup.
- 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