This incredibly tasty and healhty soup is very easy to make. The ingredients are few, and it’s quick to prepare. What else can you ask for? 🙂
Serving size: 2 pers
Estimated preparation time: 30 mins
1 cauliflower with leaves
1 tbs butter
1 cube of chicken broth
7,5 dl water
1 tsp curry
Peel and finely chop the shallots. Heat butter in a boling pan. Roast the scallots until they are transperent.
Remove the leaves from the cauliflower, but DON’T throw them away. Cut the cauliflower into bouquets.
Add water, chicken broth, cream and cauliflower to the onions. Carefully put the leaves into the pan as well. Add curry, this will enhance the cauliflower taste and give you that extra punch in your soup. 🙂 Bring to boil and let it boil for approx 15-20 mins until the cauliflower is nice and tender.
While you are waiting, heat butter in a roasting pan and roast the bacon until nice and crisp. A tip to get really crispy bacon is to let the bacon rest on a piece of paper after it’s roasted. This will drain excess fat and make it really crunchy. Don’t spill the fat in the roasting pan either, you will need it.
When your cauliflower is tender, grab a few of the bouquets and put them aside. Remove the leaves from the pan and use a blender to make the soup smooth. Use the fat from the roasting pan and black pepper to max out the flavors in the soup.
Put the bouquets of cauliflower into bowls, pour over soup and carefully place bacon on top. Sprinkle chopped chives over and serve.