Another spur of the moment healthy soup idea.
1 Cauliflower, cut up into florets
1 Shallot, minced
4 garlic cloves, peeled
1 lemon, squeezed
1 TB olive oil
1/4 teaspoon salt
4-6 slices of bacon
2 leeks or 1 large onion
Several kale leaves, stripped and roughly chopped.
1 TB chicken or beef fat
A large handful of fresh basil
Fresh mint leaves
1 cup of broth, chicken or beef, heated up
1 cup of cashew or almond milk, unsweetened. Homemade is preferable for better taste.
2 teaspoons cumin
1 teaspoon za'atar
1 TB high quality olive oil for drizzling
Preheat the oven to 320. Mix the olive oil, the lemon juice and the salt together. Then place the cut up cauliflower, shallots and garlic on a baking pan covered with parchment paper. Coat with lemon olive oil mixture and bake until brown, about 30 minutes. Keep an eye out as oven times may differ. When this is done, let cool for a few minutes, then add to high speed blender.
Next, begin to fry the bacon in a medium size pan. When the bacon has released enough fat to begin to add the leek, add that to the pan and keep cooking. If the pan runs dry, add in 1 TB of chicken or beef fat and keep cooking. Then add in the kale leaves, and cook long enough so that they wilt. Add this to the blender. Along with the cucumber, basil and mint leaves, the broth and cashew milk, the cumin and za'atar. Blend. If your soup is too thick, add some more water to it.
Then heat carefully and serve, drizzling the additional olive oil into the bowls.