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Cauliflower and bacon soup with crispy caraway croutons
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy cauliflower and bacon soup topped with crunchy croutons.
Ingredients:
  • 18.20 gm olive oil
  • 4 bacon rashers, excess fat removed, finely chopped
  • 2 garlic cloves, crushed
  • 1 cauliflower, cut into florets
  • 300g potato
  • 1 litre (4 cups) chicken style liquid stock
  • 125ml cream
  • 5 slices multigrain bread, cut into 2cm cubes
  • 36.40 gm olive oil, extra
  • 2 tsp caraway seeds
  • 62.50 ml finely chopped chives
Instructions:
  • In a large casserole over medium-high heat, sizzle oil then toss in onion, bacon, and garlic. Stir and sauté for 5 minutes until onion is soft. Next, add cauliflower and potato. Cook and stir for another 5 minutes until cauliflower is tender.
  • Pour in rich, flavorful chicken stock and bring it to a lively boil. Lower the heat to a gentle medium-low and let it simmer, with the pot partially covered, for 20 minutes until the potato and cauliflower are tender. Take the pot off the heat and allow it to cool slightly before moving on.
  • Blend the cauliflower mixture in batches until smooth. Return the blended mixture to the saucepan, add the cream, and stir over low heat until it is heated through. Taste the mixture and season with salt and pepper to taste.
  • Preheat your oven to 200C. Prepare a baking tray with baking paper. Mix bread, extra oil, and caraway seeds in a large bowl. Spread the mixture on the lined tray. Bake, turning occasionally, for 6-8 minutes until golden and crisp.
  • Divide the soup into bowls. Garnish with chives and croutons. Serve promptly.

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