Cauliflower, Bacon and Nuts Soup

Cauliflower, Bacon and Nuts Soup Recipe

It is easy to make and very sumptuous
Yield: 4 – 6    Preparation Time:     Cooking Time:


1 medium sized cauliflower; roughly chopped, dark outer leaves cut off
1 medium onion, roughly chopped
750ml vegetable stock
6 rashers rind less streaky bacon, finely chopped
1 leek (white part only) roughly chopped
500ml milk
2 tablespoons grated cheddar cheese
12-16 cob nuts, shelled and chopped
2-3 knobs of butter
Salt and freshly ground white pepper

Recipe Instructions

Cook the vegetables.
Melt the butter in a large saucepan and gently cook the onion and leek with the lid on for 4 – 5 minutes until they are soft. Add the cauliflower, milk and stock and bring to the boil. Reduce the heat and simmer for 35 minutes until the cauliflower is soft.

Pour into a blender and add the cheese. Blend until the soup is smooth and season.

Cook the bacon.
Cook the bacon in a frying pan for a few minutes and add the cob nuts. Cook for another couple of minutes until crisp. Place them on a paper towel to drain off the excess oil.

To serve.
Pour the soup into warmed soup bowl and scatter the bacon and cob nuts on top.