Ingredients:
- 1 head cauliflower
- 1 onion
- 250g bacon
- 2-3 grated zucchinis
- 1 tbsp minced garlic
- 2 tsp chicken stock
- 3 cups milk
- Salt and pepper to taste
Method:
Fry up cauliflower, zucchini, bacon, onion and garlic with either a tsp of butter or a drizzle of olive oil. Once it is browned and smelling amazing, add stock and 2 cups of water. Put a lid on and let it bubble away until the cauliflower is cooked and a fair chunk of the water has evaporated. Add milk, salt and pepper and cook for a touch longer. Using a zoomie stick thingie, whiz it until smooth.
My Ramblings:
When I was home over Easter, some very dear family friends share their recipe for cauliflower and bacon soup and I fell in love with it! But as per usual, I don’t like following instructions and feel obligated to put my own spin on it. With a garden full of zucchinis, a serious love of garlic and no milk powder, my version came about.