- 1 cauliflower
- 1 can Chickpeas, Drained
- 1 1/2 tablespoons Curry Spice Mix
- 5 streaky bacon rashers
- 1 onion, Medium
- 800 grams chicken stock
- 1 1/2 teaspoons Dijon mustard
- 2 tablespoons sour cream
- 1 clove garlic
- olive oil
- unsalted butter
Recipe is created for
Cut cauliflower into florets. Not too small as they will burn. Drain chickpeas. Put cauliflower and chickpeas into baking dish and cover with around 1 tablespoon of spice mix. Drizzle with olive oil. I used the YIAH Sri Lanken Curry mix but use what you have. Bake at 180 degrees for half an hour, stirring half way. Place 4 rashers of bacon on a baking tray lined with baking paper. Put into a 200 degree oven for 15-20 mins until crispy. Start soup while bacon is cooking. Place peeled garlic clove, one rasher of bacon roughly chopped and onion cut into 4 in TMX bowl and blitz on Speed 6 for 5 seconds. Scrape down sides.Add 25g oil and 25g butter to TMX bowl and sauté for 3 minutes on 100C, Speed 1. Add cauliflower and chickpeas and cook for 8 minutes on 100C, Speed 1. Add stock and cook for 10 minutes on 100C, Speed 1. Process soup on Speed 9 (gradually getting to 9) for 1 minute or until very smooth. Stir in sour cream and 1 1/2 teaspoons mustard and cook for another minute on 80C, Speed 1. Chop cooked bacon on top of soup to serve. Lovely with some fresh dense bread rolls.
I have cooked this a few times now, so yummy! Perfect for winter. I have developed this recipe using a bit of this and that. Have tried it without roasting the cauliflower, wasn't as good as with roasting but still nice. After the bacon is cooled you could also blitz it in your thermie to create bacon floss. If you would like it thinner as it's fairly thick you could add 1 litre of stock but make sure you blitz in 2 lots as your thermie will be quiet full. I found because of the bacon and spices I didn't need salt and pepper.
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