A heart-warming soup is always welcomed in our books, and this creamy, hearty cauliflower soup is just what you need on a chilly fall day.
Ingredients:
|
1 cauliflower, steamed 1 1/2 cup vegetable broth 1/2 cup heavy cream 1 onion, diced |
1 garlic clove, minced salt, to taste 1 cup baby potatoes, halved 1/4 lb. bacon, cooked |
Method:
Using a steam basket, cook cauliflower until tender.
Heat oil in a skillet on medium. Cook onion and garlic for 5-6 minutes, until translucent. Remove from pan and set aside. Using the same pan, cook the bacon until desired crispiness, then set aside.
Place cauliflower, onion and garlic in a high-powered blender with vegetable broth, and heavy cream. Blitz until completely smooth. Taste for seasoning, and add salt as needed.
Bring a large pot of water to a boil, and cook baby potatoes for 10-13 minutes, until tender.
Devide soup into bowls and top with potato and bacon. Serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
