Creamy Cauliflower and Bacon Soup
Serves 2
Prep Time 15 mins
Cooking 38 mins
Level low
Ingredients
- 200g, roughly chopped Bacon
- half can Mayor Diced Onions
- 2, sliced Leeks
- 3, minced Garlic Cloves
- 1 tablespoon Olive Oil
- 2 Bay Leaves
- 1 litre made with 2 tablespoons Spoon Stock Pinto's Pride Chicken Stock
- 250ml Hanini Creamylight for Cooking, Original
- 1 whole head, leaves removed Cauliflower
In a frying pan, fry the bacon until crisp and set aside. In a large pot, add 1 tablespoon olive oil and add the onion, leeks and garlic and cook until onion becomes translucent and the leeks brown, about 5 minutes. Add Pinto's Pride Chicken Spoon Stock, bay leaves, Ħanini Creamylight and cauliflower, and cook for 30 minutes on medium heat. Add the bacon to the pot, leaving a few bits for garnishing. Cook for a further 10 minutes. Remove the bay leaves. Blend the soup until smooth and serve garnished with bacon bits.
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