3 No associated images with this recipe
Print to PDF
[X]

Print recipe

Paleo version of Rockpool’s Cream of Cauliflower Soup


Print:
4

Ingredients

4 portion(s)

Rockpool’s Cream of Cauliflower Soup with Parmesan

  • 15 g garlic clove, peeled
  • 150 g brown onion, peeled
  • 25 g olive oil
  • 25 g unsalted butter
  • 800 g small cauliflower florets
  • 900 g chicken stock
  • 80 g coconut cream
  • 15 g Dijon mustard, or to taste
  • Bacon bits to garnish
  • 6
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

    Rockpool’s Cream of Cauliflower Soup with Parmesan
  1. Place garlic cloves and onion in TMX bowl and blitz on Speed 6 for 5 seconds. Add oil and butter to TMX bowl and sauté for 3 minutes on 100C, Speed 1. Add cauliflower and cook for another 6 minutes on 100C, Speed 1 until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup). Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth. Stir in cream and half of the and cook for another minute on 80C, Speed 1. If desired, add remaining mustard if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency.

    Bake 6 slices of streaky bacon in the oven on 200c for 25 min. When cooled break into small pieces. Sprinkle on soup when serving.

10
11

Tip

For more information, please refer to

Rockpool’s Cream of Cauliflower Soup with Parmesan


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.