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Roasted cauliflower soup with caramelized crispy bacon
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 375
  • Fat about 28g
  • Carbohydrates about 16g
  • Protein about 10g
This is needed
This is needed for 4 people
Soup
  • 2 shallot
  • 400 g cauliflower
  • 2 apple
  • 2 tbsp olive oil
  • 8 dl vegetable bouillon
  • 2 dl full cream
  • salt to taste
  • a little lemon pepper
Crispy bacon
  • 12 slices bacon
  • 1 tbsp ground cane sugar
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And that's how it's done
And that's how it's done
Soup
Slice the cauliflower, cut the shallots into rings and dice the apples.
Mix the vegetables and apples with the olive oil in a bowl.
To roast
Transfer everything to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.
Tip the roasted vegetables into a pan. Add the vegetable bouillon and cream, bring to the boil and simmer for approx. 10 mins. over a medium heat.
Blend the soup, season.
Crispy bacon
Place the bacon on a baking tray lined with baking paper, sprinkle with cane sugar. Cook for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven and serve with the soup.