No time? No problem. This soup proves that low-carb food can be just as quick and easy as it is deeply satisfying. A silky, creamy soup topped with the salty crunch of fried pancetta, cauliflower and nuts. Who knew fast food could be so luxurious?
- 4 cups 1 liter chicken broth or vegetable stock
- 1 lb 450 g cauliflower
- 7 oz. 200 g cream cheese
- 1 tablespoon 1 tablespoon Dijon mustard
- 4 oz. 110 g butter
- salt and pepper
- 7 oz. 200 g pancetta or bacon, diced
- 1 tablespoon 1 tablespoon butter, for frying
- 1 teaspoon 1 teaspoon paprika powder or smoked chili powder
- 3 oz. 75 g pecans
- Trim the cauliflower and cut into smaller florets. The smaller you cut them, the quicker the soup will be ready.
- Save a handful of fresh cauliflower and chop into tiny 1/4 inch bits.
- Sauté the finely chopped cauliflower and pancetta in butter until crispy. Add nuts and paprika powder towards the end. Set aside the mixture and save the fat.
- Meanwhile, boil the cauliflower florets in the stock until soft. Add cream cheese, mustard and butter.
- Mix with a hand blender to desired consistency. The longer you blend, the creamier the soup. Salt and pepper to taste.
- Serve the soup in bowls, and top with the pancetta and cauliflower crumbles.
Like variety? Then swap out the pecans for your favorite blend of nuts and seeds. And if you are running low on stock, no worries. Just replace it with lightly salted water.