Cauliflowersoupbaconcroutons 104133web

Cauliflower soup with bacon

This creamy cauli and potato soup comes with croutons and bacon for a tasty crunch

, 20 December 2019

(60 votes)

Cauliflower soup with bacon
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 474g serving contains
  • Energy

    1150KJ

    275KCAL

    14%
  • Fat

    7.6g

    low

    11%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    8.5g

    low

    9%
  • Salt

    1.47g

    med

    25%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 243kJ/58kcal.
Ingredients
  • 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
Method
  • 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.