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.
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.
Recipe
Recipe adapted from www.sydneymarkets.com.au
1 tablespoon olive oil
250g 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 chicken stock
Grated reduced fat tasty cheese, to serve (optional)
Croutons:
12 slices (breadstick) bread
1 tablespoon olive oil
20g butter
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 and chicken stock to the saucepan, season with 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 slices, turn them over so both sides get a light covering of the butter mixture. Then fry one side for 3 minutes or until starting to colour, then flip over and do the same to the other side. Season the croutons with a little salt. You want crisp croutons.
Ladle the soup into serving bowls, add two croutons, a sprinkling of the reserved bacon and cheese (if using).
1 tablespoon olive oil
250g 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 chicken stock
Grated reduced fat tasty cheese, to serve (optional)
Croutons:
12 slices (breadstick) bread
1 tablespoon olive oil
20g butter
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 and chicken stock to the saucepan, season with 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 slices, turn them over so both sides get a light covering of the butter mixture. Then fry one side for 3 minutes or until starting to colour, then flip over and do the same to the other side. Season the croutons with a little salt. You want crisp croutons.
Ladle the soup into serving bowls, add two croutons, a sprinkling of the reserved bacon and cheese (if using).
Enjoy!
Find the recipe at www.whatscookingella.com/cauliflower-leek-and-bacon-soup.html
Pin it: www.pinterest.com/pin/399413060680478185/
Pin it: www.pinterest.com/pin/399413060680478185/
I'd love to know what you think about this recipe, and please let me know if you have made it, I do like to get feedback. Name and comment only required.
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