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Cauliflower & parmesan soup with crispy bacon
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Quick and cozy cauliflower soup - the ultimate comfort in a bowl.
Ingredients:
  • 60ml olive oil
  • 1 celery stalk, thinly sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 potatoes (about 400g), chopped
  • 1.5L (6 cups) chicken style liquid stock
  • 1 bay leaf
  • 1 large (about 1kg) cauliflower, cut into florets
  • 125ml thickened cream
  • 80g parmesan
  • 3 bacon rashers, chopped
  • 4 bread rolls
  • Grated nutmeg, to serve
  • Finely chopped flat-leaf parsley, to serve
Instructions:
  • Preheat the oven to 200°C and line 2 baking trays with foil.
  • In a large saucepan over medium heat, warm 2 tablespoons of oil. Sauté celery, onion, and garlic for 3-4 minutes until softened. Stir in potato, chicken stock, bay leaf, and most of the cauliflower. Bring to a boil, then simmer on medium-low heat for 12-15 minutes until cauliflower and potatoes are tender.
  • After taking it off the heat, let it cool for a bit, then blend until smooth. Mix in the cream and 1/2 cup (40g) parmesan. Adjust seasoning to your liking.
  • Next, arrange the bacon and the rest of the cauliflower on a lined baking tray. Season with pepper, then generously drizzle with the remaining tablespoon of oil and sprinkle with 2 tablespoons of parmesan. Roast in the oven for 10-12 minutes until crispy. Place the bread rolls on a separate tray, sprinkle with the remaining 1/3 cup (25g) parmesan and bake for 2 minutes until golden brown.
  • Ladle the soup into 4 bowls, then garnish with crispy cauliflower and bacon. Dust with nutmeg and parsley, drizzle with oil, and serve with bread rolls.

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