For the picky eater who doesn’t like vegetables. This will be fantastic as the eater won’t taste it (evident from my husband finishing the entire bowl I gave him 😝).

I created this soup for my husband as he treated vegetables as his enemies. He sees a speckle of it and he ain’t gonna touch the food. I’ve also made it non-dairy as he gets indigestion if he takes too much dairy.
Even without dairy, it is rich and creamy thanks to our potato friends. So here goes the recipe.

Serves 4-6 bowls | 25 mins

Ingredients

  • 1 head of Cauliflower; small florets
  • 3 small Red Potatoes; chunked
  • 5 cups Unsalted Chicken Broth (Substitute: 2 tbsp Better than Bouillon Chicken + 5 cups Water)
  • 6 cloves of Garlic; minced (Substitute: 6 tbsp of minced Garlic)
  • 6 slices of Bacon; chopped (Substitute: Turkey Bacon)
  • 1 medium Yellow/White Onion; diced
  • 2 Bay Leaves
  • 2 stalks of Green/Spring Onions; chopped
  • 1 1/2 tbsp Fish Sauce
  • Salt; to taste
  • 1 tbsp dried Parsley for garnish
  • 3 tbsp Parmesan cheese for garnish

Directions

  1. Saute chopped bacon on saute normal mode (wait for ‘Hot’ indicator) in 1 tbsp of olive oil.
  2. Set bacon aside on paper towel.
  3. Deglaze with chicken broth.
  4. Add onions, potatoes, cauliflower, garlic, bay leaves and spring onions.
  5. Set the IP to ‘Manual’, ‘High Pressure’, 3 mins. Do a quick release after 10 mins of natural release.
  6. Remove Bay Leaves if your immersion blender is not powerful enough to blend it (I leave it in all the time).
  7. Using an immersion blender, blend to a smooth and creamy consistency. If you find it too thick, add more chicken broth.
  8. Season with fish sauce and salt (if needed). Not to worry, it isn’t going to be fishy. In fact, it is used to heighten the taste.
  9. Garnish with bacon, parsley and Parmesan cheese.

Enjoy!

To cook it on stovetop, simply follow instructions as above but let the ingredients simmer covered over low fire till it is soft (mash quality). You might need to add more chicken broth if it evaporates. Simply transfer to a food processor (do not cover completely) or use an immersion blender.

Tip: To make it dairy, simply stir in a cup of heavy cream, half and half or milk.

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