Creamy cauliflower and sweet potato soup
- Replies 13
- Prep 15m
- Cook 1h
- Serves 6
Ingredients (15)
- 2 tbsp extra virgin olive oil
- 25g butter
- 1 brown onion, chopped
- 1kg cauliflower, stem and florets chopped
- 800g orange sweet potato, chopped
- 1 large sebago potato, chopped
- 2 garlic cloves, chopped
- 2 sprigs fresh thyme
- 1 litre Massel chicken style liquid stock
- 4 rashers streaky bacon, finely chopped
- 1/3 cup pure cream, plus extra to serve
- 1/2 cup grated cheddar cheese
- Chopped fresh chives, to serve
- Dried chilli flakes (optional), to serve
- Crusty bread, to serve
METHOD
Step 1
Heat oil and butter in a large saucepan over medium heat. Cook onion, stirring occasionally, for 8 minutes or until soft
Step 2
Add cauliflower and potatoes. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables just start to soften. Add garlic and thyme. Cook for 1 minute or until fragrant. Add stock. Bring to the boil. Reduce heat to low. Cover. Simmer for 40 minutes or until vegetables are very tender.
Step 3
Meanwhile, heat a small frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden and crisp. Drain on paper towel. Set aside.
Step 4
Remove soup from heat. Discard thyme. Using a stick blender, blend soup until smooth. Stir in cream. Serve drizzled with extra cream, sprinkled with bacon, cheddar, chives and chilli flakes, if using, and crusty bread
Nutrition per serving
Amount per serving
Energy
1520 kj (363cal)
Protein
9.5g
Total Fat
21.5g
Saturated
11.3g
Carbohydrate Total
35.2g
Sugars
7.5g
Sodium
911.3mg
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he doesn't even eat them curried.
He still doesn't know they were peanut butter cookies.
