Light and Healthy Cauliflower Soup

Recipe by Zurie
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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