Cauliflower cream soup with crispy bacon, a very good recipe, simple and quick to prepare. Cauliflower is one of my favorite vegetables, and today I made a super tasty, nourishing, full of vitamins and healthy recipe.
I know there are many people who don’t like cream soups, they don’t even want to hear about them. I am at the opposite side, I like them a lot and I could eat a bowl of hot cream soup every day. They are just good to eat when it’s cold outside, perfect to warm up your belly and your soul. Usually, next to a cream soup I choose homemade croutons (see my recipe HERE), but this time I chose bacon, which I bake it on a grill pan to still have something crispy. This bacon went perfectly with my cauliflower cream soup.
The recipe is down below. Enjoy!
1 head of cauliflower (medium / large)
1 celery root (medium)
2 large potatoes
2 cloves of garlic
2 tablespoons of olive oil
salt&pepper to taste
For serving: a few slices of crispy bacon, green onion
!!! If you are vegetarian or vegan, you can skip the bacon and eat the cream soup simple or with croutons
First, peel the celery, the onion, the potatoes and those 2 garlic cloves, then cut them the celery, the potato into small cubes and the onion finely chopped. Put 2 tablespoons of olive oil in a pot and sautee the onion for 2-3 minutes on low heat. Add the finely chopped garlic cloves, the potatoes and the celery and sautee them with the onion for an additional 1-2 minutes, stirring occasionally. Add water just enough to cover the vegetables, season with salt and pepper, then let boil for 10 minutes.
Meanwhile, cut the cauliflower into smaller bunches. After the 10 minutes you can add the cauliflower into the pot, then add water as needed. Let all the veggies boil for another 15-20 minutes or until they are soft and boiled.
Take advantage of the time the cauliflower is boiling and put the bacon slices on a grill pan or in the oven and let them fry until they becomes crisp.
ADVICE! Bacon leaves enough fat while it’s cooking, so there’s NO need to add more oil when you fry it!
Once all the vegetables have been boiled, blend them with a vertical blender until all becomes a creamy soup. If the water has dropped while boiling, you can add some water until you reach the desired consistency. Put the pot again on the stove and let the soup boil for 2 minutes. Taste and see if you still need to add salt and pepper. Optionally, add 2 tablespoons of greek yogurt or sour cream.
Serve this cauliflower cream soup warm, in a deep dish or in a bowl, and on top put some crispy bacon and a little cut spring onion.
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