Cauliflower, leek & bacon soup

This cauliflower, leek, and bacon soup is just perfect for a chilly day, and it’s quick and easy to make too! It’s a delicious and comforting soup that’s a great choice for lunch or dinner, served with crusty bread or toast.

Feel free to omit the bacon and substitute vegetable stock for a vegetarian or vegan option.

This recipe is shared by our lovely Bec.

cauliflower, leek and bacon soup, kitchen to table, yamba

Cauliflower, leek & bacon Soup

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Ingredients

1 cauliflower cut into florets
2 potatoes peeled, cut into cubes
1 leek finely chopped
3 bacon rashers finely sliced
chicken stock approx 2 litres
salt & pepper to taste
herbs of choice eg parsley or chives chopped, to garnish

Instructions

Put the cauliflower and potatoes into a pot and cover with stock. Bring to the boil then reduce heat and simmer until tender.
Meanwhile, heat a frypan over medium-high heat then add the bacon and cook until golden. Remove from the pan and set aside, reserving some to garnish the soup. Add the leek to the pan, adding a little more oil if needed, and cook over medium heat until softened.
Add the bacon and leek to the pot with the cauliflower and potatoes, once cooked. Puree the soup with a stick blender or blender until you've reached the desired consistency.
Serve with a dollop of yoghurt/cream or sour cream, and garnish with the reserved bacon, some freshly ground pepper, and a sprinkling of herbs.