Last week Hubs and I took off for an adults only trip to Calgary, Alberta to visit Jake's older sister and to get a long ride on that swanky new motorcycle that Hubs bought awhile back. By the time we came home I wanted something simple, yet delicious to eat and found a stray head of cauliflower kicking around the crisper. When I asked Jake what he wanted me to make with it, he promptly pulled out my Food Revolution book and pointed to this recipe. It's delicious and topped with bacon, makes a great lunch!Adapted from Jamie Oliver's Food Revolution
2 carrots, peeled and chopped
2 stalks of celery, chopped
2 medium onions, chopped
2 garlic cloves, peeled and minced
8 cups of cauliflower florets
1 3/4 quarts of chicken broth
salt and pepper to taste
1 tsp English mustard
8 oz sharp Cheddar cheese, grated
salt and pepper to taste
crispy, crumbled bacon for garnish
In a large soup pot, pour in a glug of oil and let it heat up. Toss in your carrots, celery, onions, garlic, and cauliflower. Saute them up until the onions are golden and the carrots have softened but are still holding their shape.
Meanwhile, pour your stock into a different pot and heat it up until it's simmering. When the veggies are finished cooking, pour in the stock and stir to bring up all the nice bits off the bottom of the pan. Bring the mixture to a simmer, cover and cook for about 10 minutes or until everything is well softened.
Blitz everything with a hand held immersion blender, or use your blender and process until it's well pureed and creamy. Stir in the mustard and cheese until well combined. Taste and add some salt and/or pepper if you need to.
Top with a bit of crispy bacon and you're off to the races!
Serves 6-8
