Cauliflower and bacon soup

Story

Cauliflower and bacon soup

Serves: 6

Ingredients:

1 medium cauliflower
3 medium potatoes
1 litre chicken stock
1 tablespoon canola oil
3 rashers bacon, rind removed, chopped
1 brown onion, thinly sliced
½ teaspoon freshly ground black pepper
Hot buttered sourdough toast and extra crispy bacon to serve

Method:

  1. Remove and discard the cauliflower stalk, then cut the cauliflower into 3 cm pieces. Peel the potatoes and cut into 2 cm pieces.

  2. Place the stock into a saucepan and bring to the boil over medium heat. Add the cauliflower and potato and simmer for 15 minutes or until tender.

  3. Meanwhile, heat the oil in a large frying pan over medium heat. Add the bacon and onion and cook, stirring occasionally for 7 minutes or until the onion is soft. Remove from the heat. When the cauliflower is tender, add the bacon mixture along with the black pepper and combine well.

  4. Using a blender or food processor, puree the soup in batches until smooth. Return to the pan and adjust the seasoning if necessary.

  5. To serve, reheat the soup over low heat, then ladle into bowls. Scatter with extra crispy bacon and serve with hot buttered toast.

See more from Jamaica Blue

Jamaica Blue

Wed 14th Nov

8:00am5:00pm

Thu 15th Nov

8:00am9:00pm

Fri 16th Nov

8:00am5:00pm

Sat 17th Nov

8:00am5:00pm

Sun 18th Nov

9:00am5:00pm

Mon 19th Nov

8:00am5:00pm

L'OCCITANE x Castelbajac Paris

News

L'OCCITANE x Castelbajac Paris

Re-discover L’OCCITANE’s delicious and nourishing Almond Collection all dressed up in the limited edition Castelbajac Paris design. 

Discover L'OCCITANE x Castelbajac Paris

News

L'OCCITANE for Eye See PNG

By purchasing an Immortelle Reset Serum $5 will go towards Eye See PNG, a project of the Kokoda Track Foundation.

What's happening