Cauliflower and Leek Soup with Crispy Pancetta​
Here’s proof that healthy can be tasty. Brimming with flavor, this soup contains an assortment of vitamins, minerals, antioxidants, and phytochemicals. This equates to cancer fighting properties, a boost to heart and brain health, digestive support, detoxification, and other health benefits.


3 large leeks, washed andchopped (white parts only)
1 head cauliflower, cut into florets
2 cloves garlic, chopped
3 tablespoons butter
2 tablespoons flour
1 cup dry white wine
4 cups vegetable stock
½ cup Pecorino Romano cheese
½ cup heavy cream
1/3 cup pancetta (skillet fried)
  Salt and freshly ground black pepper (to taste)

Step 1: In a stockpot, over medium-high heat, add butter.
Step 2: Add leeks and garlic. Sauté for 3 minutes (until leeks begin to sweat).
Step 3: Add flour, coat leeks, and cook for 2 minutes (until flour barely begins to golden).
Step 4: Add white wine and vegetable stock. Stir until flour is dissolved.
Step 5: Add cauliflower, and bring to boil.
Step 6: Reduce heat and simmer for 15 minutes (until cauliflower is tender).
Step 7: Transfer soup to blender.
Step 8: Add cheese and cream.
Step 9: Blend until smooth.
Step 10: Stir in salt and pepper (to taste).
Step 11: Garnish with crispy pancetta