Cauliflower creamy soup with bacon, lactose free

Ingredients

• 1.2 l Chicken stock, low-sodium
• 120 ml Cream, heavy, lactose free
• 600 g Cauliflower, fresh, cut into florets
• 200 g Potatoes, peeled and diced
• 40 g Parmesan, grated
• 3 slice Canadian bacon
• 1 pcs Onion, peeled and chopped
• 1 pcs Celery stick, sliced
• 2 clove Garlic, crushed
• 1 pcs Bay leaf, whole
• 1 tbsp Parsley, fresh, chopped
• 1/4 tsp Nutmeg, ground

Method

1. Preheat oven to 200°C and prepare a baking tray lined with baking paper.
2. Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
3. Add onion, celery, garlic, and potatoes.
4. Cook, stirring for 3-4 minutes.
5. Pour in chicken stock, add bayleaf and 3/4 of the cauliflower.
6. Bring to a boil and once it boils, reduce heat to medium.
7. Simmer for 12-15 minutes or until potatoes are tender.
8. Meanwhile, spread remaining cauliflower and bacon onto the baking sheet in single layer.
9. Drizzle with 1 tablespoon olive oil and roast for 10-12 minutes.
10. Place aside.
11. Remove the soup from the heat and stir in 40g parmesan along with heavy cream.
12. Purée the soup using immersion blender and serve in bowls.
13. Sprinkle soup with nutmeg, parsley, crumbled bacon, and cauliflower; drizzle with remaining olive oil and serve after.