Chicken, bacon and vegetables soup
A must for winter nights, ready in 25'.
Servings: 6
Ingredients
- 1 L chicken broth (see recipe for homemade on the blog)
- 1-2 chicken breasts, cooked (use leftovers or steam the breasts while you make the soup)
- 1 cauliflower
- 1 bell pepper (color of your choice)
- 1 onion, minced
- 3 cloves garlic (pureed or minced)
- 2 carrots, minced
- 2 stacks celery, minced
- 1 handful frozen peas (or fresh)
- ½ tsp chipotle (Or Kashmiri, or chili powder)
- 4 slices bacon, minced (no additives, no sugar, or subt. prosciutto)
Instructions
- In a large pan with high edges, add the cauliflower florets with the chicken broth. Cover and cook on medium-high heat for 10 minutes.
- While the cauliflower is cooking, take a large pot, and, on medium-high heat, fry bacon pieces, onion, carrots and celery until lightly golden. Don't add any oil or grease as the bacon fat will be enough.
- While everything is cooking, mince the chicken and bell pepper.
- Reduce the heat to low under the pot of vegetables and bacon. Add the garlic and wait for about 20 seconds, until fragrant, but not golden. Then deglaze with about 3/4 of the broth from the cauliflower pan. Add bell pepper, chicken and chipotle powder.
- In your blender, pour all the cauliflower and the remaining broth . Blend on high until smooth.
- Add the cauliflower puree into the pot, and a handful of frozen peas.
- Simmer for 5-10' to allow flavors to melt. Serve warm, with fresh parsley or chives on top. Add salt and pepper to your liking (be careful as the bacon already brings salt, and the broth, if store-bought, is likely to be salted).
Notes
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Add more chicken if you're looking for something more filling (I find 2 breasts are good for 6 people).
Serve with toasted cashew bread for a fancy version!
Serve with toasted cashew bread for a fancy version!