Cauliflower Bacon Soup
Simple, warming & sexy to boot!
Servings 4 people
Calories 231kcal
Ingredients
- 1 brown onion diced
- 2 cloves garlic crushed
- 750 g cauliflower chopped
- 1 liter stock chicken or veg
- 1 tbsp olive oil
- 1 knob butter
- 10 leaves tarragon
- salt
- pepper
Garnish
- tarragon leaves
- 100 g bacon lardons
- 50 g old bread torn or chopped into 2cm pieces
- bacon fat
Instructions
- On a medium heat add the oil & butter to saucepan and sweat the onion & garlic for 2 - 3 mins / until soft
- Add cauliflower and cook for a further 5 mins
- Add the stock, bring to simmer and cook for 10 mins
- Remove from heat, add tarragon and blend. Adjust seasoning as necessary
Garnish
- For the croutons - drizzle bread with a little olive oil and sprinkling of salt. Toast in oven for 6/8 mins until crispy
- Fry bacon on medium heat for about 5mins until crispy. Separate from bacon fat and set both aside
Notes
Essential Tools
- chef knives
- chopping board
- large saucepan
- frying pan
- baking tray
- hand blender/blender
- wooden spoon
Tips/Tricks
- croutons can be made in advance and will keep for up to a week in an airtight container - sprinkle with some herbs or chili flakes for some extra punch
- if you aren't a tarragon fan then thyme is a good substitution
- this soup freezes great so feel free to make double the amount and have some delicious lunch options ready to go
Nutrition
Calories: 231kcal | Carbohydrates: 23g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 1873mg | Potassium: 669mg | Fiber: 5g | Sugar: 8g | Vitamin A: 595IU | Vitamin C: 93.6mg | Calcium: 85mg | Iron: 1.8mg