With soup season in full effect, we’ve been whipping up all kinds of soups! With cauliflower being such an open minded vegetable, you could prooobably use any of our spices in this recipe. But the Maple Mustard Hamonizer spoke to us, and it didn’t disappoint.
- 100g Pancetta or bacon chopped up (we probably would have used more, but this is all we had at the moment)
- 3 small Leeks, sliced
- 1 Cauliflower, chopped
- 4 TBSP Butter
- 3-4 TBSP Big Cove Foods Maple Mustard Hamonizer Spice
- 9 cups Chicken Broth
- 3 Chillies, diced (optional – our homemade broth was spicy enough, but if you use store bought, adding a little spice is nice)
- salt and pepper
- Fresh Grated Parmesan for topping
In a Large Pot, brown the pancetta or bacon over med-med low heat until nice and crispy.
Add you butter and melt.
Toss in your leeks and Big Cove Foods Maple Mustard Hamonizer Spice and cook, tossing frequently for about 5-10 minutes.
Now add the cauliflower and cook for a few minute longer.
Pour in your broth and bring to a boil.
Reduce heat and simmer, partially covered for 25 minutes or until cauliflower can easily be broken down.
At this point, you can either roughly mash it with a potato masher, or you can take an immersion blender to it or add it in batches into a blender until smooth. We like to have those yummy larger pieces, especially those yummy bacon surprised in each spoon. (again, I would have used more than 100g of pancetta if i could! Like… 200g)
Add Salt and pepper to taste. Grate fresh Parmesan into each bowl.
Enjoy your soup season!
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