Creamy Cauliflower Soup with Bacon bites

Heat the butter in a large saucepan and saute` the onion and garlic for 2-3 minutes until soft but not coloured. Add the potatoes, cauliflower and stock and bring to boil. Turn down the heat and simmer for 20-30 minutes until the vegetables are soft.

Using a stick blender or a food processed, blend the soup until it is smooth. Add the cream and season to taste.

Meanwhile, heat the olive oil in a medium frypan and cook the bacon for 2 minutes until it starts to crisp. Add the spring onions and sesame seeds and cook for further 2-3 minutes until seeds are toasted. Stir in the parsley. Serve the hot soup with a bowl of crispy bacon bits for stirring in.