5 slices bacon
2 large leeks, chopped and thoroughly cleaned
1 head cauliflower, roughly chopped
3 large shallots, minced
4 cups chicken stock
approx. ½ cup chopped flat-leaf parsley
1 teaspoon sea salt (or more to taste)
1 tablespoon apple cider vinegar
freshly ground black pepper to taste
generous amounts of sriracha, at your discretion

5 slices bacon 2 large leeks, chopped and thoroughly cleaned 1 head cauliflower, roughly chopped 3 large shallots, minced 4 cup s chicken stock 1 teaspoon sea salt (or more to taste) 1 tablespoon apple cider vinegar

Place bacon in a large, heavy-bottomed pot over medium high and cook until crispy and browned on both sides. Remove bacon, leaving the rendered fat in the pan, roughly chop and set it aside. Add leeks and shallots to pot and saute together for a good 8 to 10 minutes.

Stir in cauliflower and cook for another 2-3 minutes before adding the chicken stock. Bring mixture to a boil and then immediately reduce to simmer. Cook for about 20 minutes,until cauliflower starts to soften.

Add most of the bacon back in, reserving a little for garnishing purposes. Same goes for the parsley – add most of it, save a little for topping each bowl. Add salt, apple cider vinegar, and pepper, then purée either with an immersion blender or by batches in a regular blender. Seasonings adjusted to taste.

Garnish with reserved bacon and parsley, sriracha if desired (especially if homemade as per above, because seriously, wow).