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Cream cauliflower and bacon soup
There's nothing quite like the comfort of a warm bowl of soup in the winter, and this cream cauliflower and bacon recipe is no different. The silky texture and crispy bacon topping makes such an irresistible combination!
- 40 mins cooking
- Serves 4
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Ingredients
- 2 tbsp olive oil
- 1/2 small leek, finely sliced
- 1 clove garlic, finely diced
- 6 rashers of bacon – 4 finely diced, 2 left whole
- 1/2 tsp caraway seeds
- 1 small cauliflower, roughly chopped
- 750 ml water or vegetable stock*
- 1 cup cream
- Sea salt
- Pesto and micro greens or roughly cut herbs, to garnish
Method
- 1Heat the olive oil in a large saucepan and sauté the leek, garlic, diced bacon and caraway seeds for 3-4 minutes over a low heat until soft and fragrant.
- 2Add the cauliflower and water or stock, cover and simmer for about 20 minutes until the cauliflower is soft.
- 3Blend in a food processor until creamy then return to pan (or use a stick blender). Add the cream and heat through gently without boiling. Remove from heat and season to taste with sea salt and cracked pepper.
- 4Thinly slice remaining bacon rashers and fry until crisp.
- 5Serve the soup in bowls or cups and top with crispy bacon, a swirl of pesto and a few micro greens or herbs.
Notes
*Check label if eating gluten free
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