Cauliflower soup with bacon
- 1tbsp rapeseed oil
- 3 spring onions, sliced
- 1 large cauliflower, trimmed and chopped
- 3 sprigs thyme, plus extra to serve
- 1 white potato, chopped
- 1 reduced-salt veg stock cube, made up to 1L
- 92g pack ciabatta rolls, cut into cubes
- 155g lean diced bacon
Preheat the oven to 200C/180C Fan/Gas 6.
Heat 2tsp of the oil in a large pan. Set aside ¼ of the spring onion and cook the rest for 2-3 mins until starting to brown. Add the cauliflower and thyme and cook for 6-8 mins until starting to colour.
Add the potato and stock, bring to a simmer then cover and cook for 18-20 mins until the potatoes are breaking down.
Meanwhile, put the rest of the oil, the ciabatta and bacon in a roasting tin and toss together. Season with black pepper and bake for 12-15 mins, stirring regularly, until crisp and browned.
Take the soup off the heat, remove the thyme and whizz with a handheld blender until smooth. Divide between 4 bowls. Top with the bacon, croutons, reserved spring onion and extra thyme to serve.