INGREDIENTS
250g streaky bacon
30ml butter
15ml oil
1 onion, chopped
2 garlic cloves, crushed
1 cauliflower, brocken into florets
500ml water
500ml milk
125ml plain yoghurt
pinch of ground cumin
salt and freshly ground black pepper
METHOD
Preheat the oven to 230C. Line a baking sheet with aluminium foil and grease with nonstick spray.
Arrange the bacon in a single layer on the prepared baking sheet and grill for 5 - 10 mins or until crisp and done. Set aside.
SOUP: Heat the butter and oil in a saucepan and fry the onion and garlic until fragrant.
Add the cauliflower and stir-fry for another minute.
Add the water, cover and simmer until the cauliflower is soft.
Remove from the heat and add half the milk. Blitz the soup with a stick blender or in a food processor until smooth.
Add the remaining milk and the yoghurt and heat slowly until just heated through. Do not bring to the boil.
Season wtih the cumin, salt and pepper. Serve with the bacon.
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