CREAMY CAULIFLOWER AND CHEESE SOUP
1 head of cauliflower chopped
1 carrot diced
2 medium potatoes peeled and diced
1 onion diced
1 clove of garlic
6 rashers of shortcut bacon diced
2 tsp olive oil
1/4 cup of dry white wine
150 mls cream
75 g grated Wicked Cheshire Cheddar
A pinch of chilli powder
2 tsp of chicken stock powder
4-6 cups water
Salt and pepper to taste
In a large pot heat 1 tsp of the olive oil and add the diced bacon and cook until browned. Remove some of the bacon and set aside for serving. Add the remaining olive oil, garlic and onion in with the bacon and cook until the onion is transparent. Pour in the dry white wine and deglaze the pot. Add the diced carrot, potato and cauliflower and stir well.
Pour in the water (it needs to just cover the vegetables) stock powder and pinch of chilli powder and stir well.
Simmer until all the vegetables are softened.
Remove from the heat and add the cream and grated Cheshire Cheddar and stir.
Let sit for a few minutes and then using a stick blender blend until smooth and creamy. Add salt and pepper if needed.
Garnish the soup with the bacon that you set aside and serve with crusty garlic bread.