This cauliflower soup was quick to make and well received at our house. Being fairly restrained on the ingredient list means that you can really taste each of the flavours. Get a good caramelisation going in the pan before you add water to intensify the flavours. This soup is perfect with garlic butter toast or fresh buttered rolls.
1/2 a head of cauliflower
3 cloves of garlic
2 tablespoons olive oil
1/4 teaspoon brown sugar
2 bay leaves
4 cups water
1/2 teaspoon salt
3 rashers streaky bacon (omit for vegetarian version)
1 cup of milk
2 teaspoons sour cream
- Cut the cauliflower into bite sized pieces. Peel and cut the potatoes into 3cm chunks.
- Heat the olive oil in a hot pan and add the cauliflower and potatoes. I wouldn’t use a pot as you don’t want to overcrowd the vegetables, but you could cook in batches if you prefer.
- Peel and crush the garlic cloves and add to the pan with the brown sugar and salt. Resist the temptation to flip the vegetables too early. Brown the vegetables until they start to get a nice colouring on one side. Flip vegetables and continue cooking. You want the cauliflower get nice caramalised bits so don’t over stir or they won’t brown.
- Transfer vegetables to a pot and add 4 cups of water and 2 bay leaves. Bring to a boil and then simmer for 30 minutes.
- In the meantime, cut bacon into 1 cm wide pieces and fry in a hot pan until crisp. Now is also a good time to prepare toast and set the table.
- Take the soup pot off the heat, remove the 2 bay leaves and whizz a stick blender through it until smooth. Stir in a cup of milk and taste. Adjust seasoning if neccessary.
- Ladle soup into 2 bowls. Top each bowl with a teaspoon of sour cream and one half of the the bacon bits.
- Enjoy with fancy toast.