Roasted Cauliflower, garlic and almond soup with a bacon and mushroom hash

Sometimes all you need to make you feel happy is a big bowl of soup. It’s comforting, warm like a crackling fireplace, bold in flavour, filling and a blast of flavour. Soup is easy to find but tasty and creative soup is a different story. Here is my version of a cauliflower soup, it’s a little different and has a distinct flavour. I keep all the thickness and creaminess with no cream added. Give it a go.

Today is about simple comfort.

Best eaten with a cool breeze.

Roasted Cauliflower, garlic and almond soup with a bacon and mushroom hash

song: Lisa Mitchell – promenade

Take 2 1/2 cups of seperated cauliflower heads (or 1 large cauliflower) and roast them with 2 tbsps of olive oil, salt and pepper in a 200c. oven until brown. Add to the dish some whole garlic bulbs (top taken off, ran under water, basted with olive oil and salt).

In a medium soup pot fry off 1 cup of chopped celery with olive oil and a little butter. When soft add 3 tbsp of almond flour and stir in well. Then put in the roasted cauliflower and squeeze out the garlic. Cover all the ingredients with vegetable stock. Add in 2 rosemary barks and cook covered at medium heat (gently) for 30 mins. Once all the flavour is well incorporated, remove the barks, use an immersion mixture to puree everything or in batches in an osterizer. Taste and season.

Chop up some canadian bacon and fry with japanese mushrooms.

Place the bacon+mushrooms on the soup with some fresh parsley.