Creamy cauliflower and bacon soup
Hot, creamy and packed full of goodness, this tasty cauliflower and bacon soup is beautiful served warm with a slice of crusty bread on a cool winter's evening.
- 10 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Creamy cauliflower and bacon soup
- 1 tablespoon vegetable or olive oil
- 1 brown onion, finely chopped
- 125 gram rindless short-cut bacon, chopped
- 2 clove garlic, crushed
- 600 gram potatoes, peeled, chopped
- 600 gram cauliflower, florets removed, stem trimmed and chopped
- 4 cup (1l) reduced-salt chicken stock
- 1/3 cup thickened cream
- 2 tablespoon freshly grated parmesan
- 2 tablespoon finely chopped chives
- crusty bread, sliced, to serve
Method
Creamy cauliflower and bacon soup
- 1Heat oil in a saucepan over moderate heat. Add onion and bacon. Cook, stirring, 3 minutes, or until soft. Add garlic. Cook, stirring, 1 minute or until fragrant.
- 2Add potato, cauliflower and stock. Bring to the boil. Reduce heat to low. Simmer 12 minutes, or until vegetables are tender. Remove from heat. Cool slightly.
- 3Blend soup, in batches, until smooth. Return to saucepan. Stir in cream and parmesan. Warm gently over low heat until heated. Season. Ladle into serving bowls. Sprinkle with chives. Serve with bread.
Notes
For a vegetarian option: Omit bacon and replace chicken stock with vegetable stock. Use an all-purpose potato or a waxy potato as these will hold their shape during cooking.
