This has become a family favourite overnight. It's the second time I have made this simply by substituting what we would usually have had in potatoes with that of cauliflower. Super easy and a delicious!
3 medium sized leeks
3 cloves garlic
1 Tbs butter
600g cauliflower (we normally buy 2 packets of Woolworths cauliflower)
1 packet of 200g bacon, diced
1 chicken stock cube in a cup of hot boiled water
salt & pepper to taste
250ml cream (optional)
Chop the leeks and garlic cloves quite finely, I use a twister to quickly blits it up.
Melt the butter in a nice size bot for the soup, then stir in the leeks and garlic.
Chop the cauliflower quite finely, again I use the twister, I like it to look like cous cous.
Once the leeks and garlic have a translucent look, add the cup of chicken stock and stir.
Mix it well then add the bacon to cook off a bit.
Now add the cauliflower and pour water to just below surface level. Give everything a nice stir so that it is all moist.
Add some salt and pepper for seasoning.
Let the soup steam on medium heat with the lid on for about 20 minutes.
When the soup is ready add the cream and then blits the soup with a stick blender so that it becomes a smoother consistency.
I logged the ingredients (including the cream) into the My Fitness Pal app and they very conveniently provide the nutritional breakdown of the recipe. I logged it as four generous servings but you can share it out between more! Harrison certainly doesn't eat this much!