Cauliflower, Leek & Bacon Soup
SERVES: 4 - 6
TOTAL TIME: 1 HOUR 15 MINUTES
1 tbsp olive oil
250 g short-cut bacon rashers, thinly sliced
2 leeks, trimmed, halved lengthways and thinly sliced
½ medium cauliflower*, trimmed and cut into small florets
400 g potatoes, peeled and chopped
6 cups chicken stock
Grated reduced fat tasty cheese, to serve
* You’ll need about 600 g cauliflower florets
Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4 to 5 minutes until just crisp. Transfer ¼ cup bacon to a plate lined with paper towel and set aside. Add leeks to remaining bacon in pan and cook, stirring often, for 4 to 5 minutes until tender.
Add cauliflower, potatoes and stock to pan. Season with salt and pepper to taste. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30 to 35 minutes until vegetables are tender.
Using a hand blender, blend soup until smooth. Warm soup over low heat. Season with salt and pepper to taste. Ladle into serving bowls. Sprinkle with cheese and reserved bacon, and serve.