It’s getting decidedly colder in our neck of the woods, and I’m getting lazier. The natural remedy to this is SOUP. It’s pretty hard to mess up when making a soup, and your options are endless – the taste is up to you and it’s also fairly easy to keep it low carb if required.
Last night’s “winging it” soup came out beautifully, so I thought I’d share with you. Remember though, any recipe is merely a guideline – tweak to suit your own tastes.
I did add sweet potato mash to this soup, but that was a left over from a lunch ordered while out and I didn’t want to waste it, so this soup was carbed up a tad; usually I’d omit.
1kg frozen cauliflower
1 red onion
Garlic (I used pickled garlic cloves we have in the fridge, fresh is perfect)
Olive oil for roasting
Seasonining of your choice for roasting (I used chilli flakes and himalayan salt)
4 rashers streaky bacon
1/4 tub smooth cream cheese full fat
1 cup grated cheddar cheese
1/4 tub sour cream
1 cup pouring cream
3 cups vegetable stock
1 cup water
1 tsp nutmeg
Preheat oven to 180 degrees Celcius. Roughly chop cauliflower and onion, season as preferred, place on baking tray and drizzle with olive oil. Roast for roughly 40 minutes – took mine out as the cauliflower started to brown.
Roughly chop bacon up and fry on high heat until crispy.
Place all ingredients in a large pot on the stove and bring to the boil. Reduce heat and simmer for 15 minutes. Remove from heat, blend and serve!