A quick and creamy cauliflower soup with asparagus and bacon, perfect for busy nights after cooking classes. The soup is easy to prepare, and pairs well with toasted sourdough and rotisserie chicken.
1: Heat soup pot over medium high heat.
2: Add chopped bacon and cook until slightly crispy, about 7-8 minutes.
3: Remove bacon using a slotted spoon and drain on a paper towel lined plate. Keep the bacon fat in the pot.
4: Add chopped onion to the pot and stir until fragrant and soft, about 8-10 minutes.
5: Add chopped garlic, stir and cook for another minute.
6: Add chopped cauliflower and bone broth, then cover the pot with a lid.
7: Let simmer for 25-30 minutes until the cauliflower is soft.
8: Meanwhile, roast asparagus (coated with olive oil and seasoned with sea salt and pepper) in the oven at 425 degrees for 15 minutes.
9: Once the cauliflower is soft, purée the soup using an immersion blender or transfer to a blender.
10: Serve the creamy cauliflower soup in bowls topped with roasted asparagus, crispy bacon, and a drizzle of olive oil.
