Cauliflower Soup with Bacon and Truffle
Ingredients
1 tbsp coconut oil
1 onion, chopped
1 cauliflower large head, broken into florets
2 cloves of garlic, peeled
500ml - 1L good quality chicken stock
Sea salt & freshly cracked black pepper
1/4 tsp onion powder, optional
1/4 tsp garlic powder, optional
Method
Cook onion and coconut oil in a heavy based pot over a medium flame until translucent, not browned. Add remaining ingredients. You want the stock to barely cover the cauliflower. Bring to the boil and then reduce to a low/medium heat and cook until the cauliflower is soft. Blend until smooth. Add salt to taste. Add onion and garlic powder if using and blend to combine.
Top with some cooked bacon, a drizzle of truffle oil and a grind of pepper to taste.