Hello, it's me...
It's been a pretty long time since we've talked! It may seem like I've forgotten all about this blog, right? Well, actually... I've had the blog on my mind every single day, but just didn't have the time for it! Do you know how sad that is? ????. Let me explain what's been going on...
We've hustled and finally finished building our tiny house, even though we're still working on the interior and tying up loose ends here and there. November was a rough month indeed, but we had no choice but to tough it out and put in crazy hours of hard work to get to this point. Our little home NEEDED to be ready before Baby Chirpy shows up and his due date is currently less than 2 weeks away - December 19th. Yikes! I honestly don't know how we managed to get it done to this point, but somehow we did...thank goodness!
Now that we've moved into the tiny house (finally!!), we kind of assumed it would be really simple to fall back into a cooking/shooting schedule for Living Chirpy. Ehh, not quite. Pretty much every day we hear ourselves say "it's already 8pm, dinner will have to be something really simple and quick". So, it has definitely forced us to be very creative with our meals, because quick is everything these days.
Last weekend we finally decided that we felt ready to get back into the groove again. First on our list of easy recipes (and also first on our list of quick recipes) was this Simple Bacon and Pea Cauliflower Soup. We definitely felt up for this one haha. Fry up some bacon while boiling a head of cauliflower. Use an immersion blender to whip the cauliflower into a delicately creamy soup, toss in the chopped-up bacon you were cooking before and a cup of frozen peas. Season it up and voilà! Simple Bacon and Pea Cauliflower Soup. Even I have more than enough time to whip this one up! Zero complaints!
- 1 • large head of cauliflower [cut into florets]
- 4 cups • vegetable broth
- 6 • bacon strips [cooked crispy and chopped]
- 1 cup • frozen peas
- 2 • garlic cloves [minced]
- ½ teaspoon • dried thyme
- ½ cup • heavy cream
- to taste • salt and pepper
- Boil the cauliflower florets in the vegetable broth, garlic and thyme for approximately 10-15 minutes. Until they are tender.
- Use and immersion blender to blend the cauliflower and broth together until smooth.
- Add the chopped bacon, peas and cream to the soup.
- Season to taste with salt and pepper.
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