Cauliflower and Capsicum Soup
Prep time: 15 minutes
Cooking time: 30 minutes

2 onions
1 clove garlic
½ tsp fresh thyme leaves
4 rashers bacon
2 tbsp olive oil
1 head of cauliflower
2 large capsicums, roasted with skins removed
1 litre of stock
1 cup of cream

Salt and pepper to season

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  1. Fry the onions, garlic, thyme, bacon and olive oil in a large saucepan until onions have softened and bacon is cooked
  2. Add cauliflower florets and Sautee for a few minutes, untill cauliflower is slightly softened
  3. Add stock and boil for a further 30-40 minutes, until cauliflower is fully cooked
  4. Add roasted capsicum and blend using a stick blender until smooth
  5. Stir through cream and season with salt and pepper
  6. Serve with a dollop of cream and some fresh herbs

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