Cauliflower and Bacon Soup

Sometimes when it’s cold and rainy the only thing that will do is a big bowl of hot soup. This cauliflower and bacon soup gets flavour from roasting the cauliflower with onion, crushed garlic and olive oil in the oven. The salty hit of bacon on top makes this true comfort food.

Cauliflower & Bacon Soup

1 Serving     

303 Cal      

30 Min

Ingredients

• 0.25 Onion
  
  
• 200 g Cauliflower
  
  
• 1.5 tsp Olive Oil
  
  
• 1 Garlic Clove
  
  
• 1 Middle Rasher Bacon
  
  
• 3 g Vegetable Stock Cube
  
  
• 2 Tbsp Powdered Instant Mashed Potato
  
  
• 0.5 cup Skim Milk
  
  

Directions

Preheat oven 200°

Slice onion.

Cut cauliflower into florets.

Evenly spread cauliflower and onion on a baking tray.

Drizzle over olive oil and scatter crushed garlic over the top. Season with salt and pepper. Move vegetables around so everything is coated with oil, garlic and seasoning.

Cook for approx. 20 mins - turning vegetables half way through the cooking time if you like.

While vegetables are in the oven dice bacon.

Using a non-stick pan fry the bacon. Once crisp, remove and place on paper towel. Set aside to top the soup when served.

In a bowl combine vegetable stock and instant potato. Pour in some boiling water and stir well.

When vegetables are finished roasting use a food processor or stick blender to combine the vegetables, stock and instant potato.

Gradually add milk to thin the consistency of the soup. If you prefer it thinner you can continue adding boiling water until it's how you like it.

Pour into a bowl and top with cooked bacon pieces.