Bake the bacon in the oven at 215 degrees celsius for about 15-20 minutes.
2
Chop onions, leeks and cauliflower.
3
Fry the onion and leek in a saucepan until the onion is soft. Add the cauliflower bouquets, vegetable bouillon and water and cook until the cauliflower is tender.
4
Add creme fraiche and use a immersion blender to mash the soup. Let the soup simmer for a few more minutes. Season with salt and pepper, and serve with crispy bacon.
