Cauliflower and Bacon Soup

Cauliflower Bacon Soup RS CC

Cauliflower and Bacon Soup.

  • Servings: 3
  • Difficulty: Easy
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We recently had a cold wet day here in Sydney and all I wanted was soup for lunch. This is one of my favourites and is the easiest soup to make. Simple but delicious and guaranteed to fill you up and make you warm from head to toe.

Tips and Tricks for soups, if you like your soup thick, make sure you only fill the saucepan with water to about 1 inch below the top of the cauliflower as you don’t want the soup too watery after it’s been blended. You can always add more water to thin out a soup, but it’s not so easy to get it thick again. 

This is the first recipe on the blog where I’m going to recommend a piece of kitchen equipment. I don’t like to remove my soup for blending so I find a stainless steel ended stick blender is a soup lovers best friend as the weather gets colder. They are super easy to clean and you can put them into boiling hot soup straight off the stove without worrying that it will melt or be damaged by the heat. When using a stick blender in hot soup be careful not to lift the end of the blender above the surface of the soup while your blending or the soup will splash and if hot, it will burn. Also, be careful if using non stick saucepans. Avoid touching the base of your pans as much as possible when using a metal blender as they may scratch your pan surface. 

I hope you enjoy this recipe as much as I do. Enjoy!!!! 



  • 6 rindless short cuts or 3 full rashers of bacon diced
  • 1/2 cauliflower head cut into large florets
  • 2 tbsp chicken stock powder
  • 1 Ltr water
  • Sour cream for serving
  • 1/4 bunch continental parsley chopped for garnish


Cauliflower Bacon Soup Ing RS CC

  1. Heat a medium sized saucepan over medium heat and add the bacon. Cook until the fat begins to render and the bacon browns. Don’t worry if it sticks to the pan a little. 
  2. Add the cauliflower, water and stock powder and bring to simmer. Cook until the cauliflower is tender. Blend the soup with a metal stick blender until smooth and fully blended. 
  3. Serve piping hot with a big dollop of sour cream and a sprinkle of parsley.  


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