A smooth and creamy soup, perfect for an cold, wintery day!
This recipe is very hearty and quite easy to put together, and does not take too long to cook.
Servings
3-4
Prep time:
10min
Cook time:
30min
Difficulty:
Easy
Ingredients
- 1 medium-sized cauliflower
- 200g lardons
- 3tbsp vegetable oil
- 2 garlic cloves
- 1 brown onion
- 1tsp ground cumin
- 1tsp ground corriander
- 1tsp of cayenne pepper
- 1 chicken stock cube
- salt and pepper
You can make this dish completely vegan by removing the lardons and using croutons instead, and swapping the chicken stock cube for a vegetable stock cube.
The spices we use here are very mild- feel free to add more chili and spice if you prefer!
Step by Step Instructions
Step 1
First, prepare the vegetables: peel and chop the onion, peel and roughly chop the garlic, then cut the cauliflower into florets.
Step 2
Heat the oil in a pan, then add the chopped onion and garlic, and cook on medium heat for 5-7 minutes.
Step 3
Add the spices into the pan, mix well, then add the cauliflower and cook for a few minutes.
Step 4
Next, make the stock: combine 800ml of boiling water with the stock cube, and pour this into the pan. Cook for 15-20 minutes on medium heat, until the cauliflower becomes soft and tender.
Step 5
Once the cauliflower is cooked, the soup can be blended. Either use a stick blender (be careful with splashes), or transfer to a blender/processor and blend. Blend until smooth, add salt and pepper to taste, then pour back into the pan if not using a stick blender.
Step 6
Whilst keeping the soup warm, cook the lardons in a seperate pan for a few minnutes until a bit crisp.
Step 7
The soup is now ready to serve. Plate up, and use the lardons as a topping. Enjoy!
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