This roasted cauliflower and bacon soup is the only thing I’m enjoying about winter. It uses just four ingredients to create a beautifully creamy and comforting soup. Surprisingly though, there’s no cream in sight.
Make this for a warming work lunch, a dinner date starter or just because soup is awesome. All you need is bacon, stock, an onion, the whole head of cauliflower and a little time.
This particular batch of roasted cauliflower and bacon soup was the result of Matt’s new love of soup. I say new because it has sprung up from nowhere. For five years now he’s told me that soup isn’t a meal; it’s boring, it’s not food, there’s no texture… Suddenly though, it’s back on the menu and I couldn’t be happier about it.
When the weather is so cold that your bones ache, soup is the only answer. When you’re too tired to cook; soup. When your boyfriend needs lunches for work; soup. When you have a new filter kettle to play with; soup.
We’ve always been a filtered water family, for as long as I can remember there has been a Brita jug in the fridge. Now that I have my own house, I have a Brita water bottle that I carry with me around the house (and lose twenty times a day) and Matt has a stylish filter carafe. It tastes better, removes impurities like chlorine and lead, and encourages us to drink more water.
That’s all great, but what about the kettle ? Until now, all the water for hot drinks has just come straight from the tap which means all the water in my stock and soup has always been unfiltered. I don’t know about you. but I’d prefer not to eat or drink lead. The solution is a water filtering kettle, which seem to be popping up everywhere I look.
Brita got in touch with me a few weeks back to see if I’d like to test out a glass Russell Hobbs kettle and see if it makes a difference in my kitchen. To be honest, I can’t taste the difference in my stock or this soup because there is just so much flavour, but knowing it is healthier makes me happier. I find seeing the water boil away in a glass kettle ridiculously mesmerising. It’s one of those things you just can’t help but be drawn to watching. Some might say it is soup-er!
Filtered stock or not, I’d love it if you gave this recipe a go. It’s simple, really satisfying and if you’re a soup lover, I think it’s bound to become a go-to recipe for you.
- 1 Cauliflower
- 1 Onion, diced
- 200g Smoked Bacon, diced
- 1 litre Vegetable stock
- Preheat the oven to degrees 190 Celsius ( 375 F)
- Remove the outer leaves from the cauliflower and cut the head in to florets. Roughly chop the stem.
- Spread out in baking trays and drizzle with a little olive oil.
- Roast for 20 minutes or until the cauliflower is tender and golden on the edges.
- Whilst the cauliflower is roasting, add the bacon and onion to a large soup pan. Fry until the bacon is crispy and the onions are translucent.
- Add the roasted cauliflower and stock to the soup pan. Season heavily with black pepper.
- Simmer for 15 minutes.
- Blend until creamy and smooth. You may need to do this in batches depending on the type of blender you have.
- Once smooth, check the seasoning and add some salt if needed.
- Serve as is or try reserving some of the crisp bacon and sprinkling with chopped chives.