Rated 5 out of 5 based on 3 votes
- 1 x large head of cauliflower, cut into large floretslarge head of cauliflower
- 4 x large potatoes, peeled, cut into large chunks
- 2 x large onions, roughly chopped
- 4 x rashers, shortcut bacon, roghly chopped
- 1 L chicken stock
- 1-1.5 L water
- 100 ml cream *optional*
- 5-6 x fresh sage leaves
- 1 Tbls olive oil
In a large pot over medium heat, place the onion with a drizzle of olive oil. Cook the bacon until slightly crispy and then add in the onions.
Saute the onions until slightly translucent.
Place in the potatoes, cauliflower, stock and enough water to just cover the vegetables.
Bring the soup to the boil and reduce to a simmer for 25-30 minutes or until all the vegetables are tender and falling apart.
Let the soup cool slightly before blitzing with a hand blender. Add the cream (*optional) and blend the soup until smooth. Season with salt and pepper to taste.
In a small pan add the olive oil and heat until nearly smoking. Place in the sage a leaf at a time and fry until crispy. Remove from the oil and drain on some paper towell.
Serve the soup and crumble the sage leaves over the top of the soup.
Serve alongside some crusty bread.
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We love cauliflower in any way,so this is another way how I can cook that.Thank you Melissa and again very,very, very good luck in Redfern suburb.
I bet that must be so good in winter! Yum, yum! And warm too! ^_^
Thanks Nell! It’s a pretty nice warming soup for winter!