Recipe Of The Week - Roasted Cauliflower and Bacon Soup

Autumn and Winter are the perfect seasons for soup and good soup is not only affordable but its a very practical way of using up those left over vegetables. There's nothing quite as satisfying as a big bowl of warm soup with a piece of crusty sourdough on a cold winter's day. I love the appeal and extra flavour of adding a topping but its not 100% necessary. Roasting the cauliflower and garlic is essential to the flavour of the soup. So quick and easy, this soup is perfect for a easy weekday dinner. Freeze any leftovers for re-heating.

Roasted Cauliflower and Bacon Soup


1 small head of Cauliflower
1 small head of Garlic, cut in half
3 Tbls Olive Oil
Pinch Salt Flakes
1 Leek
200g Rindless Bacon or Speck
1 Litre of Chicken stock
Pure Cream, to serve


50g Macadamia Nuts, chopped finely
50g Bacon, chopped finely


Preheat oven to 200 degrees celsius. Cut cauliflower into small pieces and pace on a baking paper lined tray with the garlic. Drizzle with oil and sprinkle with salts flakes. Place into hot oven and roast for 30minutes or until golden and fragrant. While cauliflower is roasting, combine chopped bacon, oil and leek in large heavy based saucepan over medium heat. Fry the mixture until leek is translucent. Add the chicken stock and bring to the boil. Now that the cauliflower and garlic has been roasted and allowed to cool slightly, squeeze the roasted garlic out of its skin and add to the saucepan. Add the roasted cauliflower and and simmer for another 20 minutes or until cauliflower starts to fall apart. Meanwhile, in a small saucepan over high heat, fry off the topping until brown and crispy, set aside. When soup is ready, remove from the heat and allow to cool slightly. Blend with stick blender until smooth and no lumps remain. Place back over heat and bring back to the boil if required. Serve in bowls with a drizzle of cream and prepared topping. Serve with fresh crusty bread. Serves 4.

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Madonna GottComment