Creamy Cauliflower Soup
With the added aromatics, herbs, stock and parmesan cheese this creamy cauliflower soup becomes this flavoursome bowl of goodness.
Ingredients
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large cauliflower head, cut into small florets (about 7-8 cups)
- 2 medium potatoes, peeled and roughly chopped
- 1.25 litres chicken stock
- 1 teaspoon dried thyme
- 1/4 cup Parmesan cheese, grated
- 1/4 cup thickened cream
- 200 grams bacon, diced
- salt
- black pepper, freshly ground
Instructions
- In a large pot over medium heat, heat oil. Add onion and cook until soft, about 3 minutes.
- Add garlic and cook until fragrant, 1 minute.
- Add cauliflower, potato, stock and thyme and bring up to a simmer. Cook until both cauliflower and potato are very tender, 15 to 20 minutes.
- Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in parmesan cheese and cream. Season with salt and freshly ground black pepper to taste. Reheat if needed.
- In a small frying pan, add the bacon and fry on high heat until it starts to caramelise and go crunchy, about 5-7 minutes. Add into the soup and stir through.
- Garnish with a sprinkling of parmesan cheese and parsley. Serve immediately.
Notes
- You could replace the chicken stock with vegetable stock.
- If you prefer to leave out the cream, it will still be delicious (we just love it added)
- To blend soup, use a stick blender, jug blender or food processor.
- When serving, you can get creative. Add fresh chopped herbs, chilli flakes, pure cream, sour cream, croutons or more cooked diced bacon.
- This soup can be stored in the refrigerator for up to 4 days in an airtight container. We found it tastes even better the next day!
- You can freeze either in an airtight container or in a snaplock bag frozen flat. This will freeze for up to 3 months.