Whole cauliflower soup
Make use of the entire cauliflower to create this comforting bowl. Creamy and delicious, this soup is perfect for cooler evenings.
Note: + Cooling time
- 1 large cauliflower, leaves reserved, coarsely chopped
- 1 tbs olive oil
- 2 bacon rashers, finely chopped
- 1 leek, coarsely chopped
- 1 large potato, coarsely chopped
- 4 cups (1L) chicken or vegetable stock
- 1/2 cup (60g) coarsely grated cheddar
- Thickened cream, to serve
- Finely chopped chives, to serve
Preheat oven to 200°C. Line a baking tray with baking paper. Place the reserved cauliflower leaves on the lined tray. Spray well with olive oil spray and season. Bake, turning halfway through cooking, for 7-10 mins or until just crisp. Set aside to cool.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the bacon and cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Add leek to the pan and cook for 2 mins or until tender. Add chopped cauliflower, potato, stock and half the bacon. Bring to the boil. Reduce heat to medium-low and cook, covered, for 20 mins or until vegetables are tender. Set aside to cool slightly.
Stir the cheddar into the cauliflower mixture. Use a stick blender to carefully blend until smooth. Season.
Divide the cauliflower mixture among serving bowls. Drizzle with cream. Top with the cauliflower leaves and remaining bacon. Sprinkle with chives. Season with pepper to serve.
Got leftover ham or salami in the fridge? Use it up in this soup instead of the bacon.