Cauliflower Soup
An easy recipe for a delicious and creamy cauliflower soup using minimal ingredients. A great no-fuss soup, perfect for lunch or dinner.
Equipment
- 1 Large saucepan
- 1 Blender
Ingredients
- 4 cups Chicken Stock
- 1 kg Cauliflower Trimmed and chopped
- 1 Onion Thinly sliced
- 200 g Potato Washed, peeled and chopped
- 3/4 cup Double Cream
- 1 tbsp Olive Oil
- 1 clove Garlic Crushed
- ½ cup Hazelnuts Toasted
Optional
- 100 g Streaky Bacon Thinly sliced
Instructions
If adding Bacon
- Heat oil in a large saucepan. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crispy. Drain on absorbent kitchen paper.
If not including Bacon
- Heat oil in a large saucepan and add onion and garlic to the pan. Cook, stirring occasionally, until soft.
- Add cauliflower, potatoes and stock. Bring to boil. Simmer, uncovered, for about 25 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
- Blend mixture in a blender, in batches until smooth. Stir in cream.
- To serve, top with (bacon and) hazelnuts.