TIME: 65 min
SERVINGS: 5
DIFFICULTY: 2

Ingredients:

• 3-4 slices of smoked lountza, finely chopped
• 3 ½ tbsp butter
• 3 garlic cloves, minced
• ½ large head of cauliflower, chopped
• 250 g artichoke hearts, thawed
• 4 ½ cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp garlic powder
• 1 ½ tsp sea salt
• ½ tsp onion powder
• ½ tsp freshly ground black pepper
• 2 tbsp fresh spring onions, finely chopped

Method:

In a pan, sauté the smoked lountza until it takes on a light golden colour.
In a large pot, melt the butter over medium-high heat.
Add the minced garlic, chopped cauliflower, and artichoke hearts, and sauté for 10 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, stir, and bring the mixture to a boil.
Reduce the heat, cover the pot, and let it simmer for 45 minutes.
Remove the pot from the heat and, using a blender, purée the soup until smooth.
Add the heavy cream, garlic powder, sea salt, onion powder, and black pepper.
Blend the soup again for a few seconds until all the ingredients are combined.
Divide the soup into bowls, garnish with the chopped smoked lountza and fresh spring onions, and serve.