Cauliflower Soup

Ingredients

• 2 tbsp olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 whole cauliflower, cut into florets
• 400g white potatoes, peeled & chopped
• 1L vegetable stock
• 250g of streaky bacon, chopped
• 2 sprigs of lemon thyme
• 1 sprig of basil
• ½ cup of cream
• Salt
• Pepper

Method

Step 1
Place Tan-ium Casserole Pot over medium-high heat and add olive oil, onion and garlic. Cook and stir for up to 5 minutes or until the onion has softened. Now add cauliflower, potato and lemon thyme then cook further for another 5-8 minutes.

Step 2
Season with salt and pepper generously then add vegetable stock. Cover and bring to the boil. Once boiling for 5 minutes reduce heat to medium-low. Let the pot simmer for 20 minutes or until the potato is soft.

Step 3
Set the Tan-ium Casserole Pot aside to cool down and take a Tan-ium Fry Pan over low-medium heat. Add chopped bacon to the pan and cook until crispy then set aside.

Step 4
Once the soup is cool to touch, blend it until smooth and then return to the Tan-ium Casserole Pot over low heat. Add pure cream and cook further for 2 minutes. Serve with crispy bacon and basil on top!

Credits:
Recipe & Photography: @kasiastylesfood