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Ingredients
3 Tablespoons olive oil
1/2 Large onion, diced
3 Cups cauliflower, chopped
2 Cups celery stalks with leaves, chopped
4 Teaspoons chicken" Better than Bouillon"
4 Cups water
Salt to taste
Ground black pepper to taste
1/3 Cup flour
2 Bacon strips cooked, broken in pieces
1 Greek plain yogurt
Instructions
Fry the chopped vegetables in the olive oil in a pot until they are tender and the onions are translucent. Add the water, the chicken "better than bouillon", the salt, and the black pepper. Bring to a boil then turn down the heat and simmer covered for 30 minutes. Add the flour and blend this into a puree. Return to the stove and bring to a boil. Remove from heat and add the bacon bits and yogurt and stir until smooth, do not boil.
If you're not ready to eat it cover the pot and put it on the lowest setting to stay warm. Let the flavors steep together for a few minutes and then serve it warm with fresh bread and a salad.