This cauliflower and bacon soup is comfort in a bowl. Perfectly accompanies sitting on the couch and binge-watching Netflix.
A few years ago a lovely lady brought a cauliflower and bacon soup to my Pop’s wake. It was all gone before I got to try it, but that didn’t stop almost everyone I spoke to telling me just how good it was. To say I was a little miffed I didn’t get any was an understatement. Especially with the huge praise it was getting.
But it didn’t stop there. The soup, or mainly how delicious it was, has been brought up several times over the years. Then a few months ago my Nan mentioned she’d finally got the recipe off the lady who made the soup and she’d whipped up a batch herself. Again it received rave reviews, and again, I hadn’t tried it!
Well, enough was enough. I decided I just had to make it for myself. And I’m thrilled to confirm that the soup did live up to its adulation. You see, this lady really knew the perfect food to bring to feed a room of broken hearts that day. Comforting, creamy soup. A hug in a bowl, if you will.
Of course, you don’t need a sombre occasion to enjoy this soup. But a large pot of this would be a great gift for a friend or family member who are going through a difficult time. There’s just something about a meal made with love that’s so healing, and as you can tell from my families experience – it’s memorable!
Right now, this soup is getting my through freezing cold Winter nights, rugged up in front of the telly.
I love that the recipe is super simple, and it’s ready in no time with very little effort. My kind of meal.
Enjoy with homemade croutons, crusty bread or some parmesan crisps on top.
Now, let’s get cooking…
Cauliflower and Bacon Soup
- 2 bacon rashers diced
- 1 small cauliflower head cut into florets
- 2 potatoes peeled and diced
- 1 onion diced
- 500 mls / 2 cups chicken or vegetable stock
- 1 tsp minced garlic
- 1 tsp olive oil
- salt + pepper to taste
- 1/4 cup cream
- Heat oil in a large pot on medium heat. Add onion and bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Add garlic and cook for another 30 seconds.
- Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
- Puree the soup using either a stick blender or food processor. Return soup to pot on medium heat to reheat. Season with salt and pepper and add cream if desired.
- Serve with crusty bread or parmesan crisps!
- Use more or less stock to get soup to your desired consistency. If it's too thick after blending, just add more stock in whilst your reheating.
- To make parmesan crisp - preheat oven to 200C/390F and line a baking tray with parchment paper. Place a tablespoon of grated parmesan on to the sheet and lightly pat down. Repeat for how many crisps desired. Place in oven for approx. 5 mins or until golden and crisp.
- Nutrition information is for one large bowl with cream.