I have been very busy lately as we are renovating our new home as we are moving very soon. After a busy day I had no idea what I was going to cook for dinner. I had no desire to drive to the shops and luckily I live across the road from a great greengrocer and we have a small supermarket.
As I was looking around the greengrocers I spotted a recipe card for this soup. It looked good, the cauliflower looked amazingly fresh, so I thought I'd give this a go.
My family love soup, we have soup at least 4 times a week, all year round. It is something me and my husband grew up on and now my kids are loving it to.
This soup was delicious, a beautiful thick soup, that had a lovely flavour. I added croutons to the dish at my daughter's request, and it was a lovely addition.
This is super easy to make, I mean really easy, so I can absolutely say this will be repeated in my house.
For the croutons, use a breadstick, I prefer crusty Italian type bread, gives extra crunch. You can also make smaller croutons, if you prefer.
You will need about 600g cauliflower florets for this recipe.
I love a sprinkle of cheese in the soup, I find it delicious.
This is super easy to make and tastes great, definitely worth a try.
As I was looking around the greengrocers I spotted a recipe card for this soup. It looked good, the cauliflower looked amazingly fresh, so I thought I'd give this a go.
My family love soup, we have soup at least 4 times a week, all year round. It is something me and my husband grew up on and now my kids are loving it to.
This soup was delicious, a beautiful thick soup, that had a lovely flavour. I added croutons to the dish at my daughter's request, and it was a lovely addition.
This is super easy to make, I mean really easy, so I can absolutely say this will be repeated in my house.
For the croutons, use a breadstick, I prefer crusty Italian type bread, gives extra crunch. You can also make smaller croutons, if you prefer.
You will need about 600g cauliflower florets for this recipe.
I love a sprinkle of cheese in the soup, I find it delicious.
This is super easy to make and tastes great, definitely worth a try.
Recipe
Serves 6
Recipe adapted from www.sydneymarkets.com.au
1 tablespoon olive oil
300g short cut bacon rashers, thinly sliced
2 leeks, trimmed, halved lengthways, thinly sliced
1 small cauliflower, trimmed and cut into small florets
400g potatoes, peeled and chopped
6 cups low sodium chicken stock
1/2-1 teaspoon vegeta
salt and white pepper, to taste
Croutons:
12 slices (breadstick) bread, cut into cubes
1 tablespoon olive oil
20g butter
Grated reduced fat tasty cheese, to serve (optional)
Extra virgin olive oil, to serve
Heat oil in a large saucepan over a medium heat. Add bacon, cook, stirring occasionally for 4-5 minutes. Transfer 1/4 cup of the bacon to a paper towel lined bowel and set aside (this will be your garnish).
Now add the leeks to the bacon in your saucepan. Cook, stirring occasionally for 4-5 minutes or until they have softened.
Add the cauliflower, potatoes, chicken stock and vegeta to the saucepan, season with a little salt and pepper, to taste. Stir gently. Cover the saucepan and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30-35 minutes.
Once cooked, turn off the heat. Using a stick blender, blend soup until smooth. Season with salt and pepper, if needed.
Croutons: Place oil and butter in a frying pan, once the butter has melted add the bread cubes, turn them over so both sides get a light covering of the butter mixture. Then fry, stirring, until starting to colour, it will take 3-4 minutes. Season the croutons with a little salt. You want crisp croutons. I like to add the bacon in here now to, just to reheat it with the bread.
Ladle the soup into serving bowls, add croutons and bacon, and a sprinkling of cheese (if using).
I love a drizzle of extra virgin olive oil, it's optional.
Recipe adapted from www.sydneymarkets.com.au
1 tablespoon olive oil
300g short cut bacon rashers, thinly sliced
2 leeks, trimmed, halved lengthways, thinly sliced
1 small cauliflower, trimmed and cut into small florets
400g potatoes, peeled and chopped
6 cups low sodium chicken stock
1/2-1 teaspoon vegeta
salt and white pepper, to taste
Croutons:
12 slices (breadstick) bread, cut into cubes
1 tablespoon olive oil
20g butter
Grated reduced fat tasty cheese, to serve (optional)
Extra virgin olive oil, to serve
Heat oil in a large saucepan over a medium heat. Add bacon, cook, stirring occasionally for 4-5 minutes. Transfer 1/4 cup of the bacon to a paper towel lined bowel and set aside (this will be your garnish).
Now add the leeks to the bacon in your saucepan. Cook, stirring occasionally for 4-5 minutes or until they have softened.
Add the cauliflower, potatoes, chicken stock and vegeta to the saucepan, season with a little salt and pepper, to taste. Stir gently. Cover the saucepan and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30-35 minutes.
Once cooked, turn off the heat. Using a stick blender, blend soup until smooth. Season with salt and pepper, if needed.
Croutons: Place oil and butter in a frying pan, once the butter has melted add the bread cubes, turn them over so both sides get a light covering of the butter mixture. Then fry, stirring, until starting to colour, it will take 3-4 minutes. Season the croutons with a little salt. You want crisp croutons. I like to add the bacon in here now to, just to reheat it with the bread.
Ladle the soup into serving bowls, add croutons and bacon, and a sprinkling of cheese (if using).
I love a drizzle of extra virgin olive oil, it's optional.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060715109286/
Pin it: www.pinterest.com.au/pin/399413060715109286/
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