My husband came home with a huge cauliflower the other day. So I had to think of what to do with it. After a little google search I decided I'd try a cauliflower soup.
So after trying this recipe, it was nice, but it was missing something. My husband suggested the addition of crispy bacon, some croutons and a drizzle of extra virgin olive oil, and it was a lovely addition.
I use vegeta chicken stock powder and I add 1 teaspoon for every cup of water I add to the soup.
You can dice up the bacon and pan fry in a little oil instead of grilling it. You can dice up the bread into cubes, place on a baking paper lined oven tray, drizzle with oil, sprinkle over garlic, season with salt, mix, then bake in a preheated 180C oven for 10 minutes.
This is a great little mid week soup idea as it is so easy and quick to make. My family love this, hope you do to.
So after trying this recipe, it was nice, but it was missing something. My husband suggested the addition of crispy bacon, some croutons and a drizzle of extra virgin olive oil, and it was a lovely addition.
I use vegeta chicken stock powder and I add 1 teaspoon for every cup of water I add to the soup.
You can dice up the bacon and pan fry in a little oil instead of grilling it. You can dice up the bread into cubes, place on a baking paper lined oven tray, drizzle with oil, sprinkle over garlic, season with salt, mix, then bake in a preheated 180C oven for 10 minutes.
This is a great little mid week soup idea as it is so easy and quick to make. My family love this, hope you do to.
Recipe
Serves 6-8
1 medium cauliflower, cut into small florets
1 large onion, finely chopped
1 large carrot, grated
1 large potato, grated
1 zucchini, grated
Chicken stock powder, to taste
2 teaspoons vegetable oil
1/2 teaspoon curry powder
Salt and pepper, to taste
6 bacon rashers
Crusty bread, cut into cubes
Extra virgin olive oil, for croutons
1-2 cloves garlic, finely chopped
Extra virgin olive oil, for drizzling
Heat oil in a large saucepan, over a medium heat. Add all the vegetables and sauté for 5 minutes or until the vegetables soften.
Add the curry powder and enough water to cover the vegetables. Add chicken stock powder (usually 1 teaspoon per cup of water), but it is to taste. Bring to the boil, simmer until the vegetables are soft.
Using a stick blender, blitz the soup until nearly smooth (I like a few chunks left behind).
If your soup is too thick, now you can add more water, I generally don't.
Return the soup to the boil, season with salt and pepper, simmer for 30 minutes.
While the soup is simmering away.
Lay the bacon rashers on an oven tray. Grill on both sides until crispy. Chop up into a small dice.
Place the bread on a clean oven tray, drizzle with oil and sprinkle with garlic, season with salt and pepper, mix together. Place under the grill, mixing occasionally, grill until crisp.
Ladle soup into a bowl, sprinkle with some bacon, add the garlic croutons and drizzle with some extra virgin olive oil.
1 medium cauliflower, cut into small florets
1 large onion, finely chopped
1 large carrot, grated
1 large potato, grated
1 zucchini, grated
Chicken stock powder, to taste
2 teaspoons vegetable oil
1/2 teaspoon curry powder
Salt and pepper, to taste
6 bacon rashers
Crusty bread, cut into cubes
Extra virgin olive oil, for croutons
1-2 cloves garlic, finely chopped
Extra virgin olive oil, for drizzling
Heat oil in a large saucepan, over a medium heat. Add all the vegetables and sauté for 5 minutes or until the vegetables soften.
Add the curry powder and enough water to cover the vegetables. Add chicken stock powder (usually 1 teaspoon per cup of water), but it is to taste. Bring to the boil, simmer until the vegetables are soft.
Using a stick blender, blitz the soup until nearly smooth (I like a few chunks left behind).
If your soup is too thick, now you can add more water, I generally don't.
Return the soup to the boil, season with salt and pepper, simmer for 30 minutes.
While the soup is simmering away.
Lay the bacon rashers on an oven tray. Grill on both sides until crispy. Chop up into a small dice.
Place the bread on a clean oven tray, drizzle with oil and sprinkle with garlic, season with salt and pepper, mix together. Place under the grill, mixing occasionally, grill until crisp.
Ladle soup into a bowl, sprinkle with some bacon, add the garlic croutons and drizzle with some extra virgin olive oil.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/cauliflower-soup.html
Pin it: www.pinterest.com.au/pin/399413060702074292/
Pin it: www.pinterest.com.au/pin/399413060702074292/
RSS Feed