Recipes
Recipes

Cauliflower soup with bacon

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

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

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(78 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 88p per serving

Nutritional Information

Each 474g serving contains

Energy
1152kj
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

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
Add the potato and stock, bring to a simmer then cover and cook for 18-20 mins until the potatoes are breaking down.
4
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.
5
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.