Cauliflower Chowder


I love soups for lunch especially in Winter. I usually make a big batch of soup up at the start of the week which lasts me a whole week of lunches. I searched through my Pinterest and found the recipe for this cauliflower chowder that i had made while i was in New Zealand and remembered i loved it! Its a low carb, creamy and hearty soup.

Ingredients

4 slices of bacon (roughly chopped after cooking)
2 tablespoons of coconut oil (or olive oil etc)
2 cloves of garlic (chopped)
1/2 of an onion (diced)
2 carrots (peeled and diced) 
2 celery stalks (diced)
1/4 cup of spelt flour
4 cups of chicken stock (i used 2 x organic stock cubes in boiling water)
1 cup of almond milk (or any other milk)
1 whole cauliflower (roughly chopped into bite sized pieces)
Salt and pepper
Fresh parsley (roughly chopped - to garnish)

 Method

 1. Heat a large pan over medium heat, add the bacon and cook until brown and crispy. Put to the side on a paper-towel lined plate. Once cooled roughly chop into small pieces.

2. Melt the coconut oil in a large soup pan over medium heat. Add the garlic, onion, carrots and celery. Cook until tender (about 3-4 minutes), stirring constantly.

3. Stir in the cauliflower and cook for a further 3-4 minutes until tender, stirring occasionally.

4. Whisk in flour until lightly browned (about 1 minute).

5. Whisk in the chicken stock and then the milk. Bring to the boil and then reduce the heat to a simmer. Leave to simmer for 15-20 minutes, until cauliflower is tender.

6. Season with salt and pepper. If the chowder is too thick add more milk.

7. Serve while hot and garnish with a sprinkle of bacon pieces and parsley (a must as this adds extra flavour to the chowder).

*You can store soup once cooled in the fridge of freezer.

Enjoy x


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