Light and Healthy Cauliflower Soup
photo by Zurie
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 cauliflower, large, fresh (I do mean LARGE, white, really fresh)
- 2 leeks, cleaned and thinly sliced
- 4 slices bacon, chopped
- 2 tablespoons oil (for frying)
- 1 quart chicken broth (4 cups, 1 litre, chicken stock)
- 2 medium potatoes, peeled and chopped
- 1 tablespoon hot pepper sauce (salsa thickness)
- 2 teaspoons garlic, chopped (or more, to taste)
- 1 cup parsley, roughly chopped, loosely measured (pref. flatleaf)
- 1 -2 teaspoon salt (taste the soup before adding salt to taste)
- 2 teaspoons ground nutmeg
directions
- Heat a thin layer of oil in a roomy pot.
- Fry the sliced leeks and bacon, stirring a few times, until softened and cooked. (If they catch, add a dessertspoon water or apple cider vinegar).
- While it fries, cut the cauliflower into florettes and rinse. I used a really large head. Peel and chop the potatoes. Prepare the chicken broth.
- Add the broth (stock) to the pot. Add the cauliflowerettes and the potato. Bring to a boil, turn down the heat, put on a lid, and simmer about 15 minutes until tender, but do not cook for too long.
- It's quite a lot of soup, so puree the soup in batches in a processor, adding the parsley, hot pepper sauce and garlic as you work, and tipping each batch into a roomy soup dish. Stir well to mix the batches of pureed soup.
- Add the ground nutmeg, and stir in, as well as adding salt to taste. You'll have to decide about the salt: I added 2 teaspoons very flaky sea salt, which is not dense like table salt, so do taste before oversalting by accident.
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Reviews
-
I think my cauliflower was around 12 ounces after trimming, and I needed to add some additional broth! I liked everything about the soup, except for the smoky flavor from the bacon. This suprised me, as I had anticipated liking it very much. Mind, I'm looking forward to eating the leftover soup for lunch, but next time, I will cook the bacon separately and use it as a garnish - I think that would work better for us. Otherwise, the taste and texture of the soup is very good.
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).