There isn’t much I love about winter, winter food however might be the exception. I’m alway looking for healthy winter meals that hit the spot and warm me from the inside out. This cauliflower soup is filling, rich, and so incredibly comforting and delicious. While it’s perfect for a cool winter night, this is one recipe I make all year round because it’s ideal for batch cooking and freezing to save me on a busy night.

How to make Cauliflower Soup

Cauliflower Soup

Course Main Course
Servings 4

Ingredients

  • 2 tbs unsalted butter
  • 2 cloves garlic, crushed or minced garlic
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1/4 cup plain flour
  • 4 cups chicken stock
  • 1 cup milk skim or full cream
  • 1 head of cauliflower
  • 1 bay leaf
  • salt and pepper to taste
  • 4 slices bacon, diced

Instructions

  1. Melt butter in a large pot

  2. Add onion, garlic, celery and carrots. Cook for 3-4 minutes stirring until tender.

  3. Add cauliflower and bay leaf. Cook for 3-4 minutes stirring until tender.


  4. Stir in flour for 1 minute or until  lightly browned.

  5. Gradually add in the chicken stock and milk and cook, stirring constantly for 3-4 minutes until it begins to thicken.

  6. Bring to the boil, reduce the heat and simmer for about 12-15 minutes until cauliflower is tender. Season with salt and pepper.

  7. While the soup is simmering. Heat a fry pan and cook the bacon until crispy.

  8. Serve the soup immediately and garnish with the bacon.

The weather might be warning up but there are still a few cool evenings left to enjoy this delicious cauliflower soup.  I hope you enjoy it as much as we do!

Happy cooking

Bernadette

 

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