Winter NOURISHING soups!!

Cauliflower and Parmesan soup with crispy bacon

Cook Time: 20 mins.
Servings: 4-5

Ingredients:
    
1/4 cup extra virgin olive oil, plus extra to drizzle
1 celery stalk, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
2 potatoes (about 400g), chopped
6 cups chicken stock
1 bay leaf
1 large cauliflower, cut into florets
1/2 cup (125ml) thickened cream
1 cup (80g) finely grated Parmesan
3 bacon rashers, chopped
4 bread rolls
Grated nutmeg and finely chopped flat-leaf parsley, to serve



Directions:

Preheat the oven to 200 Degree C. Line 2 baking trays with foil.

Heat 2 tbs oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.


Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the cream and 1/2 cup (40g) Parmesan. Season to taste.


Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tbs oil and sprinkle with 2 tbs Parmesan. Roast for 10-12 minutes or until crisp. Put the bread rolls on a separate tray, sprinkle with remaining 1/3 cup (25g) Parmesan and bake for 2 minutes or until golden.

Divide soup among 4 bowls, then top with crispy cauliflower and bacon. Sprinkle with nutmeg and parsley, drizzle with oil and serve with bread rolls.