Creamy Cauliflower and Bacon Soup with Egg and Walnuts

A creamy cauliflower soup with crispy bacon, Parmesan and walnuts, served with a soft-boiled egg. It is filling, low in carbohydrates and rich in healthy fats.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 160 g Cauliflower
• 40 g Onion
• 1 pc Garlic clove
• 60 g Bacon, diced
• 1 tbsp Olive oil
• 15 g Butter
• 500 ml Water
• 100 ml Cream
• 30 g Parmesan, freshly grated
• 2 pc Eggs
• 25 g Walnut kernels, coarsely chopped
• 30 g Arugula
• 1 pinch Nutmeg, grated
• Salt
• Black pepper, freshly ground

Method

1. Cook the eggs in boiling water for six minutes until soft, plunge them into cold water, peel and halve them.
2. Trim the cauliflower and divide it into small florets. Finely dice the onion and garlic.
3. Fry the bacon in a pot without added fat until crispy, then remove and drain on kitchen paper.
4. Heat the olive oil and butter in the bacon fat and sweat the onion and garlic until translucent.
5. Add the cauliflower, sweat briefly, pour in 500 ml water and simmer for about 12 minutes until soft.
6. Purée the soup finely with an immersion blender, stir in cream and Parmesan, and season with nutmeg, salt and pepper.
7. Toast the walnuts in a dry pan briefly until fragrant.
8. Ladle the soup into two bowls, sprinkle with bacon, walnuts and arugula, and place half an egg in each bowl.