my oh my i have been slack. busy busy. thought i would redeem myself with a delicous cauliflowe

my oh my i have been slack. busy busy. 

thought i would redeem myself with a delicous cauliflower, leek, bacon & sage soup. so good for winter. so good in general.

cauli + leek + bacon = heaven (p, gf, v)

ingredients

• 3 cups of leeks, dark green ends removed, roughly chopped (~2 large leeks)
• 1 medium-sized cauliflower, chopped (4-5 cups)
• 1 cup onion (~1 medium)
• 4 cups chicken broth
• 1 cup coconut milk
• 1-2 Tablespoons ghee (clarified butter), optional
• Salt and pepper to taste

method

1. Wash the leeks well. I usually cut off the root end then slice it down the middle lengthwise. Hold under running water and separate the leaves, rinsing well (especially the outermost leaves). Sandy soup is not delicious. I usually cut off the top ⅓ of the leek and save that for making stock. Chop the leeks roughly. Add to a large soup pot.
2. Cut the core out of the cauliflower and trim off any leaves. Roughly chop it. Add that to the pot.
3. Add the onions, chicken broth, coconut milk and ghee to the pot.
4. Bring to a boil, then reduce to a simmer for about 20 minutes or until all the veggies are tender.
5. Allow to cool, then puree until smooth using a blender. Be careful: You may need to do two or more batches so the blender doesn’t overflow.
6. Season with salt, pepper and burnt butter sage to taste