Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 4 cup chicken stock
- 1kilograms cauliflower florets, trimmed, chopped
- 1 onion, thinly sliced
- 200grams washed potato, peeled, chopped
- 3/4 cup pure cream
- 1tablespoons olive oil
- 1 clove garlic, crushed
- 1/2 cup hazelnuts, toasted
- 100grams streaky bacon, thinly sliced
Nutrition per serving
2250kJ / 538Cal
2250 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
17.1grams
Fat
40.0grams
Carbs
30.2grams
Sugars
15.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large saucepan. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until crispy. Drain on absorbent kitchen paper.
Step 2 of 4
Add onion and garlic to same pan. Cook, stirring occasionally, until soft. Add cauliflower, potatoes and stock. Bring to boil. Simmer, uncovered, for about 25 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
Step 3 of 4
Blend mixture in a blender, in batches until smooth. Stir in cream.
Step 4 of 4
To serve, top with bacon and hazelnuts.
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