Roasted Cauliflower & Bacon Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 large bowls
  • 1 Cauliflower
  • 1 Onion, diced
  • 200g Smoked Bacon, diced
  • 1 litre Vegetable stock
  1. Preheat the oven to degrees 190 Celsius ( 375 F)
  2. Remove the outer leaves from the cauliflower and cut the head in to florets. Roughly chop the stem.
  3. Spread out in baking trays and drizzle with a little olive oil.
  4. Roast for 20 minutes or until the cauliflower is tender and golden on the edges.
  5. 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.
  6. Add the roasted cauliflower and stock to the soup pan. Season heavily with black pepper.
  7. Simmer for 15 minutes.
  8. Blend until creamy and smooth. You may need to do this in batches depending on the type of blender you have.
  9. Once smooth, check the seasoning and add some salt if needed.
  10. Serve as is or try reserving some of the crisp bacon and sprinkling with chopped chives.
Recipe by A Life of Geekery at

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