Cauliflower, leek & bacon soup

Name: Cauliflower, Leek, and Bacon Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Western
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 leeks, sliced; 2 cloves garlic, minced; 1 head cauliflower, chopped; 4 cups chicken broth; 200g bacon, chopped; Salt and pepper to taste; Fresh chives for garnish

Warm up with a comforting cauliflower, leek, and bacon soup. Creamy cauliflower blended with sautéed leeks and crispy bacon creates a deliciously hearty soup. Perfect for chilly days, it's a comforting dish that will warm you from the inside out. Enjoy it as a satisfying lunch or dinner option, paired with crusty bread for dipping.

1 tbs olive oil
250g short-cut bacon rashers, thinly sliced
2 leeks, trimmed, halved lengthways and thinly sliced
½ medium cauliflower*, trimmed and cut into small florets
400g potatoes, peeled and chopped
6 cups chicken stock
Grated reduced fat tasty cheese, to serve
*you’ll need about 600g cauliflower florets

STEP 1 Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4-5 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 4-5 minutes until tender.

STEP 2 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 30-35 minutes until vegetables are tender.

STEP 3 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.