Cauliflower soup with crispy bacon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the cauliflower leaves off and cut into larger pieces. I also use the cauliflower stem when making soup.

Step 2

Measure out the milk, chicken stock and cream and pour into the pot with the cauliflower.

Step 3

Cook for about 20 minutes until the cauliflower is tender. Blend until smooth with a hand blender and season with salt and pepper

Step 4

Spread the bacon on a baking sheet lined with baking paper. Place in the oven at 190 degrees and cook until cooked through. This takes +/- 10 minutes. Drain on kitchen paper and cut into smaller pieces.

Step 5

Pour into a soup bowl and sprinkle with plenty of crispy bacon. Finish with a few drops of good olive oil and a good pinch of freshly ground black pepper.