Every Sunday, around lunch time, my husband disappears. We both know where he goes but we do not discuss his little secret. He enjoys a weekly fast food fix, whether it be the golden arches, fried chicken, or hot pies. I say nothing, he says nothing. The days goes on. The first time I made this soup it happened to be a Sunday, around lunchtime. My husband stayed home and it has become a favourite.
I do not know what it is with men and bacon, I do know my Dad would love this too. Next time he visits this will be his first dinner, hopefully Mum will have whipped it up long before then.
Our Roasted Cauliflower Soup is simple in preparation and technique however the end result has depth and character that leaves you warmed but wanting more. It is creamy, salty and hearty, everything I like in a soup. I hope you enjoy it as much as we do.
Roasted Cauliflower Soup
1 head of cauliflower broken into florets and roasted, I often do this the night before if we are having roast vegetables for dinner. I used 700 grams of raw weight cauliflower in the soup pictured above.
125 grams of bacon or 5 small slices
4 cups of stock
Up to 1 tablespoon of your choice of fat, such as butter or coconut oil, for frying the bacon.
Heat your fat in a saucepan or a fry pan with high sides. Add your bacon and cook until crispy. Set the bacon aside but leave the fat in the pan. Add the cauliflower and stock, stir to pick up any bits of bacon that may be stuck on the bottom of the pan, leave to gently simmer while you roughly chop or break the bacon. Add the cauliflower, stock and half of the bacon to your blender or food processor and blend until your soup is a lovely smooth consistency. Pour the soup into serving bowls and garnish with the remaining bacon. Delicious!! Enjoy!
Vego Version
If I was making this soup for my vegetarian and vegan friends this is what I would do –
1 head of cauliflower, roasted
4 cups of stock
4 tablespoons roasted almond butter, click here for the recipe
Olive oil or butter to serve
Place your roasted cauliflower, stock and almond butter into your blender or food processor. Process until smooth. Pour into serving bowls, drizzle with olive oil or top with butter and enjoy!
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