Saturday, 11 October 2014

Creamy Cauliflower Smoked Bacon Soup

Fall is here .. temps have dropped overnight and a cold wind is howling.  Dinner tonight ... hearty soup with a farm-style Country Loaf and a little salted butter - YUM!

Many of you might think cauliflower is boring and pretty tasteless.  Right?  Well not in this recipe. The volume is turned up with some smokey bacon and smoked paprika.

Here are a few interesting facts on cauliflower:

  • They came into being back in the 16th century and were considered 'honourable' in the garden because of their delicacy.
  • They are available in 4 colours ... white (most common), orange (high in vitamin A and found in Canada), green (available in US and Europe and is also known as broccoflower) and finally purple (which carries an antioxidant that is also found in red cabbage and red wine).
  • They are good for you as they are low in fat, low in carbs but high in dietary fibre.
I have a policy when making soup ... make enough to freeze a whole lot. 
This recipe makes about 4 litres in total


300g smokey bacon, diced
2 large yellow onions
2 cloves garlic, minced
2 cups leeks, chopped white and green parts
2 tsp smoked paprika
1 big head of cauliflower, chopped
6 cups chicken stock (pref homemade)
Bunch of fresh thyme
2 cups cream
Salt & pepper to taste

Crisp bacon in a little oil on medium heat in a Dutch oven (pot with tight fitting lid)
Remove bacon and drain on kitchen towel
Add onions, garlic, leeks and paprika to the same pot and sweat for a few minutes in the bacon fat
Once soft, add cauliflower and turn heat up
Once cauliflower has softened add stock and thyme and bring to the boil
Lower heat and simmer for 45 min
Remove thyme stems and carefully add to a blender and whizz until smooth
Return to pot, add cream, salt & pepper and heat through

Serve with a little reserved crispy bacon on top