Low Carb "Faux-tato" Soup Using Cauliflower

Nährwerte pro Portion

Zubereitung

1. Preheat oven to 190°C. 1. Wash and remove stem and green leaves from cauliflower; cut cauliflower into 1” size pieces; place it on a foil lined baking sheet and drizzle with olive oil. Sprinkle salt and pepper over cauliflower and bake for 30 minutes, flipping cauliflower half way through baking time. Keep an eye on the cauliflower; some browning is ok, but you do not want it burnt.
2. 2. While cauliflower is baking cook bacon until done, but still chewy. Remove bacon from skillet and place on paper towels to drain excess grease. Reserve 2 tablespoons of fat from the bacon and discard the rest.
3. 3. When cauliflower is out of the oven, heat the bacon fat over medium heat; when hot, add in onion and garlic, cooking until fragrant, about 1 minute. Add the broth and bring to a boil. As the broth comes to boil, add in cauliflower, cover and lower heat to medium low and let simmer for 20-30 minutes (until cauliflower is soft). Lower heat if necessary to keep it at a simmer.
4. 4. Next, reserving 2 slices of bacon as a topping, chop your remaining bacon into bite size pieces. You’ll want to chop the 2 reserved slices of bacon and set aside.
5. 5. Once cauliflower is softened turn heat to low and Stick Blender Option: Use a stick blender and puree into a soup. Blender Option: Working in batches, carefully move the ingredients to a blender (being careful to fill just half way, and puree). You’ll want a separate bowl to place the soup until you can add it back into your pot.
6. 6. Once blended, stir in the cheese. Once cheese is melted stir in cream, bacon and parsley. Important at this point to taste soup to see if you need to add more salt or pepper. Remove pot from heat.
7. 7. Ladle soup into bowls and top with reserved cheddar cheese, bacon and other toppings such as chives, spring onions/scallions, and sour cream/crème fraiche.

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