Cooking Steps

• Heat a large dutch oven over medium heat. Add the bacon lardons, sauté until crisp, and then remove from the pot.
• Add the minced garlic, diced onion, cauliflower florets, salt, nutmeg, and red pepper flakes to the pot. Sauté for 3-4 minutes.
• Next, add three cups of chicken stock to the pot and bring the soup to a simmer. Let the soup simmer for 15-20 minutes until the cauliflower is tender.
• Carefully transfer the soup to a high powered blender and puree until smooth and creamy.
• Carefully pour the pureed soup base back into the pot.
• Next, stir in the remaining chicken broth, grated carrot, and chopped broccoli florets until well combined. Let the soup simmer for 5-10 minutes until the broccoli is tender.
• Lastly, stir in the shredded cheese until well combined and thoroughly melted.
• Serve the soup warm topped with crispy bacon and sliced green onion.