Cauliflower, leek & bacon soup
Prep 25 mins | Cook 50 mins | Serves 4-6
1 tbs olive oil
250g short-cut bacon rashers, thinly sliced
2 leeks, trimmed, halved lengthways and thinly sliced
½ medium cauliflower*, trimmed and cut into small florets
400g potatoes, peeled and chopped
6 cups chicken stock
Grated reduced fat tasty cheese, to serve
*you’ll need about 600g cauliflower florets
Step 1 Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4-5 minutes until just crisp. Transfer ¼ cup bacon to a plate lined with paper towel and set aside. Add leeks to remaining bacon in pan and cook, stirring often, for 4-5 minutes until tender.
Step 2 Add cauliflower, potatoes and stock to pan. Season with salt and pepper to taste. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30-35 minutes until vegetables are tender.
Step 3 Using a hand blender, blend soup until smooth. Warm soup over low heat. Season with salt and pepper to taste. Ladle into serving bowls. Sprinkle with cheese and reserved bacon, and serve.
Good for you ... Cauliflower
A source of dietary fibre which helps normal functions of the intestine to help keep us regular.
A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.
An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.
A source of folate, a B vitamin that is important for normal blood cells.