Bacon and Cauliflower Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 1 pound bacon chopped
  • 1 large leek chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 3 cups cauliflower florets
  • 1 cup chopped celery
  • 1 cup chopped parsnips
  • Sea salt and freshly ground black pepper to taste
  • 2 cups whole milk
  • 4 cups low sodium chicken broth
  • 2 teaspoons chopped thyme


  • In a large pot over medium heat, add bacon. Cook for 10 minutes, until crispy. Transfer bacon to a paper towel lined plate. Discard all but 1 tablespoon bacon fat from the pot.
  • To the pot, add the next 6 ingredients (leek through parsnip) and cook for 10 minutes, until vegetables are tender.
  • To the pot, add the next 4 ingredients (salt and pepper through thyme) and the bacon and stir.
  • Reduce heat to low and simmer for 10 minutes, until soup is hot. Serve warm.


SERVING SUGGESTION: A big spinach salad.
GLUTEN FREE: Make sure chicken broth is gluten free.
NUTRITION: 471 Calories; 31g Fat; 33g Protein; 15g Carbohydrate; 2g Dietary Fiber; 61mg Cholesterol; 1497mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non- Fat Milk; 4 1/2 Fat.
Tried this recipe?Let us know how it was!