I have started using cauliflower more and more in my recipes. It is a great source of vitamin C, combined with manganese which makes it a good antioxidant. It also contains a good amount of Fibre as well as several other vitamins. I am discovering that it is very versatile and am finding new ways to use, such as in my brunch recipe where it is used as the anchor for a healthy stack to replace bread. Since I love making and eating soup, this was perfect for me.

During one of my cleaning of my recipe folders, I came across this clipping from several years ago. I decided to try it and adapt it to suit our taste.

This is a great meal for lunch!

Ingredients

• 1 medium size cauliflower cut into florets
• Salt and Pepper
• 1 tbsp of olive oil
• 3 slices of bacon, cut into pieces
• 1 tbsp of butter
• 1 onion
• 1 potato, peeled and diced
• 1 bay leaf, 1tsp of dried thyme
• 5 cups of chicken or vegetable broth
• 1/2 cup of evaporated skim milk

Steps to make the recipe

Toss the cauliflower florets with oil as well as salt and pepper to taste and spread on a cookie sheet to roast in the oven at 425F for 10-15 minutes.

Cook the bacon in a large saucepan until browned and then remove them and discard all the fat except for about 1tbsp.

Add the butter and then toss in the onion, the potato, the herbs and salt and pepper to taste. Sauté over medium heat for a few minutes.

Add the cauliflower and the stock (I used my homemade stock from the freezer which I freeze in bags of 4 cups). Bring to boil and cook for 10-15 minutes.

Discard the bay leave, add half the bacon and purée the soup in your blender.

Return to saucepan and add the milk (you can substitute with half and half cream for a richer soup), gently re-heating. Adjust seasoning to taste.

Decorate with the reserved bacon, some fresh parsley or croutons as you wish.