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Cauliflower chowder with crispy sage and bacon

Cauliflower chowder with crispy sage and bacon

4
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

3 tsp

Brown onion

1 medium, finely chopped

Celery

1 stick(s), finely chopped

Cauliflower

1000 g, (1 large) cut into small florets

Potato(es)

250 g, (1 large) coarsely chopped

Salt reduced chicken stock

3 cup(s), (750ml)

Skim milk

⅓ cup(s), (80ml)

Fresh sage

2 tbs, (16 fresh leaves)

Shortcut bacon

85 g, finely chopped

Instructions

  1. Heat 1 teaspoon of oil in a large saucepan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add cauliflower, potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until potato is tender.
  2. Add milk and stir to combine. Using a stick blender or food processor, process soup until almost smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, until heated through.
  3. Meanwhile, heat remaining oil in a small non-stick frying pan over medium heat (see note). Add sage leaves and cook for 2 minutes or until crisp. Using a slotted spoon, transfer sage to a plate lined with paper towel.
  4. Reheat same pan over medium-low heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Top chowder with bacon and sage. Sprinkle with pepper to serve.

Notes

SERVING SUGGESTION: Toasted wholegrain bread. TIPS: Store any leftovers (without sage) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Store sage in a separate container. Reheat soup in the microwave or on the stovetop, adding a little water if it’s too thick. If using a food processor or blender to blend soup, allow the soup to cool a little first. Otherwise the steam can build up and blow off the lid.

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