When the mercury drops outside, a hot bowl of soup is the perfect way to warm up. Try this quick and easy cauliflower soup for a hassle free lunch or light dinner.
1 tablespoon extra virgin olive oil
2 cloves of garlic, crushed diced
1 brown onion, diced
3 rashers shortcut bacon, thinly sliced
1 head of cauliflower, cut into florets
1 potato, peeled and diced
3 cups of reduced-salt chicken stock
- Heat olive oil in saucepan before adding garlic, onion and bacon. Cook, stirring for three minutes or until onion is soft.
- Add cauliflower and potato. Cook for three minutes.
- Add chicken stock. Cover and bring to the boil, before reducing the heat to medium-to-low. Simmer for 20 minutes.
- Blend with stick blender until smooth. Serve with a slice of sourdough.