Ingredients
Equipment
Method
- Preheat oven to 425°F. Place the cut cauliflower on a large baking sheet, and drizzle 2 tablespoons of olive oil over the cauliflower pieces and toss to coat. Then add garlic, and bake for about 30 minutes.
- In a large sauce pot, cook the bacon until crispy, and then transfer to a plate lined with paper towel to absorb the fat. Leave a few pieces for garnishing.
- If the bacon was lean, then add 1 tablespoon of olive oil to the pot, and sauté the onions for about 3 minutes, then add celery, and cook for another 2 minutes. Stir in the paprika.
- Add the roasted cauliflower, and garlic and combine well. Then add vegetable broth and bring to a boil, and turn down to a low boil and cook for about 10-15 minutes until the flavours blend, then stir in the cream.
- Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Then add salt and pepper, and adjust seasoning as needed.
- Stir in the dill, and serve immediately. Garnish with fresh dill, parsley and chopped bacon.
Nutrition
Notes
1. Option: alternative to adding cream is by placing it with 2 Yukon gold potatoes. Simply add the potatoes with the celery and sauteed for a few minutes then the paprika and stir for a minute. Then pour in the broth. Cook for 10 minutes then add the roasted cauliflower and garlic and cook for another 5 or more minutes until the potatoes are tender. Blend the soup with blender being careful as the soup is hot or use a hand emulisfier until smooth and creamy and add the fresh dill. Enjoy!
2. Store this soup in the refrigerator for 3-4 days in an airtight container with a lid.
3. When freezing this soup, use a freezer friendly container with a lid and it can freeze up to 2-3 months.
4. To reheat this soup, add it to a soup pot and on low heat, warm soup stirring occassionally to avoid it from sticking to the bottom of the pot and so the cream will bind as it tends to separate when frozen.