Roasted cauliflower soup with caramelized crispy bacon

Roasted cauliflower soup with caramelized crispy bacon

Total: 1 hr | Active: 30 Min.
Low Carb
Nutritional value / people: 375 kcal
, Fat: 28 g
, Carbohydrate: 16 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g cauliflower
2 shallots
2 apples
2 tbsp olive oil

To roast

8 dl vegetable bouillon
2 dl full cream
salt to taste
a little lemon pepper

Crispy bacon

12 slices bacon
1 tbsp ground cane sugar
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How it's done


Slice the cauliflower, cut the shallots into rings and dice the apples.

Mix the vegetables and apples with the olive oil in a bowl.

To roast

Transfer everything to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.

Tip the roasted vegetables into a pan. Add the vegetable bouillon and cream, bring to the boil and simmer for approx. 10 mins. over a medium heat.

Blend the soup, season.

Crispy bacon

Place the bacon on a baking tray lined with baking paper, sprinkle with cane sugar.

Cook for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven and serve with the soup.

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