The curried cauliflower soup with crispy bacon is a delicious creamy and fragrant dish. Perfect for warming up on cold days, this soup is made with extra virgin olive oil, onion, white cauliflower, potatoes, curry, and bay leaves. Add some crispy bacon and croutons flavored with rosemary and garlic, then serve at the table. Warm and comforting, this curried cauliflower soup will nourish the whole family!
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Recipes with Cauliflower
Holiday Comfort Food: Simple Recipes That Feel Like Home
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 12 oz White Cauliflower
- 7 oz Potatoes
- 1 tablespoon Curry
- 2 leaves Bay Leaves
- 1 tablespoon Vegetable Granules
- 1 Shallot
- to taste Extra Virgin Olive Oil
- to taste Salt
- 4 slices Bread
- 1 sprig Rosemary
- 1 Garlic
- 4 slices Bacon
- to taste Extra Virgin Olive Oil
Preparation
To make the curried cauliflower soup with crispy bacon, wash and peel the potatoes, then dice them. Wash and clean the cauliflower, cutting it with a knife, detaching the florets from the stem.
In a pot, sauté the chopped shallot with a drizzle of extra virgin olive oil. Then add the potatoes, cauliflower, and curry. Sauté in the pan for a couple of minutes, then add the bay leaves, vegetable granules, and cover everything with hot water. Instead of granules and water, you can also use vegetable broth. Cook for about 30 minutes, stirring occasionally.
Cut the bread slices into cubes (preferably from the day before). Transfer the bread cubes to a baking tray, season with a drizzle of extra virgin olive oil, rosemary, and chopped garlic. Mix and bake in the preheated oven at 392°F (200°C) for 5 minutes, until golden brown.
Cut the bacon into strips and toast them in a small pan.
When the vegetables are cooked, blend them with a mixer and adjust the salt. Serve the curried cauliflower soup with the croutons and crispy bacon. Enjoy your meal!
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