I originally found a vegan recipe for cauliflower chowder with quinoa and potatoes, but wanted to try a healthier, lighter version. I made this last night for dinner (with roast chicken), and my family loved it! It’s one of the easiest soups to make, but it’s delicious and perfect for a fall night (not that we have that in Singapore!). So here’s the recipe:

1 onion

1/2 cup bacon bits

1 head cauliflower

1 bulb garlic

3 cups chicken stock

1 dollop of light cream

1/2 of milk

Salt and pepper to taste

Chilli powder

1. Fry off the chopped onion and bacon bits in separate pans.
2. Cut the cauliflower into florets and roast the cauliflower and garlic with a little bit of olive oil, salt and pepper in the oven at 200 celcius for 30 minutes.
3. Stick blend the sautéed onions, roasted cauliflower and garlic until a smooth puree.
4. Add the blended mix to a big pot and cook lightly on medium heat.
5. Add the chicken stock, cream, and milk and simmer on low heat for 20 minutes.
6. Add the bacon bits, chilli powder, salt and pepper.
7. Serve hot, drizzled with a little bit of extra virgin olive oil and a dash of pepper.