Cauliflower seems to be one of those vegetables you either love or you hate … there doesn’t seem to be a middle ground with it. I happen to love cauliflower and will eat it no matter how it’s served. My kids are a little fussier but will gobble it up if served with a white sauce and cheese. So when I created this recipe, I did prepare myself for the possibility that they might not enjoy it. While they initially turned their noses up when I served it, one mouthful and they were converted. To choruses of “Mum, I’m really loving this soup!” I could happily claim victory.
So if you’re kids don’t like cauliflower as a rule, don’t be afraid to give this recipe a go. But if the mere mention of the word “cauliflower” sends them in a spin, well then, just call it something else.
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1 onion, roughly chopped
- 3 sticks celery, roughly chopped
- 3 medium potatoes, peeled and chopped into small chunks
- 1 kg cauliflower, chopped into flowerettes
- 1 bay leaf
- 4 cups chicken stock
- ¼ teaspoon salt
- ½ cup light milk (or cream)
- 6 shortcut bacon rashers, finely diced
- Heat olive oil in a large pot. Add garlic and cook for 2 – 3 minutes on a gentle heat.
- Add onion and celery and cook until onion has softened, stirring occasionally.
- Add potato, cauliflower, bay leaf and chicken stock and simmer gently for approximately 10 – 12 minutes or until potato and cauliflower is just tender.
- Remove from heat, add salt and allow to cool a little.
- While the soup is cooling, add bacon to a small frypan and cook until crispy. You won’t need to add any extra oil, as the bacon fat will grease the pan.
- Use a blender or stick blender to blend soup until smooth. Add milk or cream and stir through.
- Ladle soup into bowls, top with crispy bacon and serve with some crusty bread which can also be toasted. If you like, sprinkle a little parmesan on the soup before serving.
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I love cauliflower and always have. Lately I’ve been buying cauliflower a lot and have been roasting it along with a leg of lamb and even just steaming it and serving it with a little butter. They have been horribly expensive but the other day Harris Farm was selling then for about $2.00 so I snapped up a few. I next intend to make cauliflower soup and your recipe with the bacon looks perfect xx
They are normally really expensive but I found a beautiful, fresh cauliflower for only $1.50 and snapped it up … it’s the only time to buy them! x