The weather is starting to get a little warmer in Cape Town as we start heading towards Spring, but there is still a definite chill in the air. I love a light and creamy soup on these type of days, my office at work is so cold and it seems to warm me up from the inside ... it's yummy, flavourful and very satisfying.

Here is my latest recipe I thought I would share ...


Preparation  & Cooking time20 minutes
Serves :4

Difficulty : 2/10

You will need:
 For the soup  :
1 Head of Cauliflower
1 Tablespoon Parmesan cheese ( fine or grated)
100ml Fresh cream
1- 2 cups  Chicken Stock
Salt to taste
For the presentation :
2 Rashers bacon
50ml Borges Garlic Olive Oil (or any alternative)

Method: (see below for pictorial)
For the presentation :
Either grill or fry the bacon until super crispy and chop into small bits , leave one side to cool.
For the soup :
Place a pot of water on the stove to boil and add a pinch of salt , once boiling add the clean and trimmed head of cauliflower and cook until very soft (almost falling apart).
Once cooked , drain the cauliflower and leave it to stand in the collander to get rid of any water that is still being retained.
Place the cauliflower , salt , cream and 1 cup of stock into either a blender or bowl with hand blender and blitz until smooth and creamy , adding more of the stock until you have reached a nice thick and creamy liquid.
If necessary place back on the heat, when ready spoon this into the desired bowls.
To finish off add a swirl of the garlic olive oil and sprinkle a few bit of bacon.

** cooks note
You can also substitute the parmesan with blue cheese for a more tangy soup.

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