Cauliflower, Potato & Bacon Soup

7 Ingredients

Number of servings

1 small cauliflower, cut into florets
1 large brown onion, chopped
450grams potatoes, peeled, chopped
500grams bacon bones
4 cup chicken stock salt reduced
6 slice bread, cut into 2cm cubes
1tablespoons olive oil

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Heat oil in a large deep saucepan over medium heat. Add onion and cook for 3-4 minutes or until soft. Add cauliflower, potato, bacon bones, stock and 5 cups of water. Bring to the boil. Reduce the heat and simmer for 20-25 minutes or until vegetables are tender. Remove from heat.

Step 2 of 4

Meanwhile, preheat oven to 200°C. Line a baking tray with baking paper. Sprinkle cubes of bread onto tray and spray with olive oil. Bake for 10-15 minutes or until crisp and golden. Cool.

Step 3 of 4

Remove bacon bones from stock and cool slightly. Cut off meat and finely chop. Set aside.

Step 4 of 4

purée soup using a stick blender or in a food processor. Return to saucepan and stir through chopped bacon meat. Season with salt and white pepper. Reheat over a medium heat. Ladle into serving bowls and scatter over croutons.

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Difficulty