INGREDIENTS
Creamy, comforting and quietly high-protein — this soup eats like a treat but works for your body.
- 1 large cauliflower, broken into florets
- 6 rashers lean bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- ½ cup plain Greek yoghurt
- Olive oil, salt and pepper
- Chopped chives, to serve
METHOD
- In a large pot, cook the bacon over medium heat until crisp. Remove and set aside, leaving a little fat in the pot.
- Add the onion and garlic and cook for 3–4 minutes until soft.
- Add the cauliflower and stock. Bring to a boil, then simmer for 15 minutes until the cauliflower is very tender.
- Blend until smooth, then stir through the yoghurt off the heat. Season to taste.
- Serve topped with the crispy bacon and a scatter of chives.
LEE'S TIP
Stir the yoghurt in off the heat so it stays silky and doesn't split.
EAT THE RIGHT FOOD
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