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Cauliflower soup with bacon

  • 20 minutes
  • 1 person
Cauliflower soup with bacon
566kcal Per person
Protein
31g Protein
Carbs
53g Carbs
Fat
26g Fat
Fiber
14g Fiber

Ingredients

  • 4 cups cauliflower florets (427 g)
  • ¼ onion
  • 1 clove garlic (5 g)
  • ½ tablespoon olive oil (8 ml)
  • 4 slices bacon
  • 1 cube vegetable bouillon
  • 2 cups water (474 ml)
  • 2 ounces quinoa (56 g)
  • 2 tablespoons yogurt, nonfat (30 ml)
  • 2 teaspoons yellow mustard (13 g)
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Preparing this recipe

  1. Divide a handful of cauliflower florets into small pieces.
  2. Chop the onion and garlic.
  3. Heat ⅓ of the olive oil and fry the smallest cauliflower florets and the bacon for 3 minutes until brown and crispy. Set the bacon mixture aside.
  4. Heat ⅓ of the olive oil in a frying pan and fry the onion and garlic. Add the cauliflower florets and bake for 1 minute.
  5. Add the vegetable broth, water and quinoa. Let the soup simmer for 10-12 minutes with the lid on the pan. Meanwhile mix the yogurt with 1 teaspoon of mustard. Mash the soup with a potato masher to a bound mixture. Taste and adjust to your liking with mustard, salt and black pepper.
  6. Serve the soup, with on top the bacon mixture and the yogurt. Drizzle with the rest of the olive oil.

Requisites:

  • Potato masher

Tip van FitChef

Add some freshly chopped parsley.