Roasted Cauliflower & Pancetta Soup

A rich and creamy soup that tastes great with the nutty flavor of roasted cauliflower and the salty goodness of pancetta.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 oz pancetta, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme leaves
• Salt and pepper to taste
• 2 tbsp olive oil
• Chopped fresh parsley for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Add salt and pepper to the cauliflower florets and toss them with olive oil

For 25 to 30 minutes, or until golden brown, roast

Diced pancetta should be cooked in a big pot until it gets crispy

Take out the pancetta and set it aside

Cook the chopped onion in the same pot until it turns clear

After you add the minced garlic, cook for one more minute

Cook the cauliflower and then add chicken broth to the pot

Turn the heat down to low and cook for 10 minutes

Blend the soup until its smooth with an immersion blender

Bring the heat back down

Add heavy cream and thyme leaves and mix well

Add pepper and salt to taste

Serve the soup hot with chopped fresh parsley and crispy pancetta on top

Have fun with your tasty Roasted Cauliflower and Pancetta Soup