| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 1 kg cauliflower separated into florets
- 1 litre vegetable stock
- 250 grams bacon diced
- 200 grams potato
- 300 ml cream
- 1 large brown onion
- 3 gloves garlic
- 1 tsp nutmeg
- 1 tsp rock salt
- 1 tsp black pepper
Ingredients
|
Instructions
- In a pot, saute the onion and garlic in butter.
- Add the cauliflower florets (leave some aside for a garnish), potato and stock. Bring to the boil then reduce the heat and simmer for 20 minutes or until soft.
- While the veggies are cooking, fry the bacon and additional florets. Set aside.
- Once the veggies are soft, blitz the mixture using a hand-blender. Add cream, nutmeg, salt and pepper until the desired consistency is achieved.
- Serve with bacon and cauliflower garnish.
Recipe Notes
This soup goes perfectly with our soft bread rolls.
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