1 Head of cauliflower broken into florets
Olive oil
Salt
3 Spring onions, white and green separated and finely chopped
Knob of butter (25g)
5 cups of vegetable stock (I use 2 stock cubes)
1 tsp onion powder
1 tsp garlic powder
1 cup of frozen corn kernels
Salt and pepper to taste
1/2 cup of thickened cream
2 rashers of streaky bacon
METHOD
Pre heat the oven to 200C. Place the cauliflower florets in a baking tray and sprinkle with olive oil and salt. Bake for about 20 mins until the florets start to brown slightly. Remove from oven.
In a large pot, melt the butter with a little oil (prevents the butter from browning), then fry the white parts of the onions for 1 min. Add in the cauliflower and continue to fry for another 1 min. Now add the stock, the onion powder and garlic powder. Simmer for 5 mins.
Blend the soup. You can do this with a stick blender or by removing the mixture in batches and blending. Return the soup to the pan. Add the corn kernels and simmer until cooked through. Season to taste.
In a frying pan fry the bacon in a little oil until crispy. Remove from the pan and cut into small pieces.
Add most of the cream to the soup and heat through. Ladle into serving bowls and garnish with a swirl of cream, bacon and the green parts of the onions.
Serves 3 or 4. Serve with soft bread rolls.
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