Clone of Paleo version of Rockpool’s Cream of Cauliflower Soup

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Recipe's preparation

Rockpool’s Cream of Cauliflower Soup

1. Place garlic cloves and onion in TMX bowl and blitz on Speed 6 for 5 seconds.

2. Add oil and butter to TMX bowl and sauté for 3 minutes on 100C, Speed 1.

3. Add cauliflower and cook for another 6 minutes on 100C, Speed 1 until florets are soft and golden (the browning of the cauliflower is essential for the flavour of this soup). Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth. Stir in cream and half of the and cook for another minute on 80C, Speed 1. If desired, add remaining mustard if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency

4. Add stock and cook for 10 minutes on 100C, Speed 1. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth. Stir in cream and half of the and cook for another minute on 80C, Speed 1. If desired, add remaining mustard if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency

5. Place MC over the hole and process soup on Speed 9 for 10 seconds or until very smooth. Stir in cream and half of the and cook for another minute on 80C, Speed 1. If desired, add remaining mustard if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency

6. Stir in coconut cream, mustard, turmeric, nutmeg and cook for another minute on 80C, Speed 1.

7. If desired, add remaining mustard if the flavour is not strong enough. If soup is too thick, add more stock to give the desired consistency.

Bake 6 slices of streaky bacon in the oven on 200c for 25 min. When cooled break into small pieces. Sprinkle on soup when serving.