Cauliflower soup with bacon
Cauliflower soup with bacon
566kcal Per person
31g Protein
53g Carbs
26g Fat
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)
Preparing this recipe
- Divide a handful of cauliflower florets into small pieces.
- Chop the onion and garlic.
- 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.
- 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.
- 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.
- 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.
