Flavoursome bowl of goodness.

We’re currently in COVID lockdown here in Sydney. I work full-time so it’s been a juggling act to balance work commitments with remote learning for the kids. I won’t lie… I’ve struggled. I’ve been in tears. It’s a complete struggle. We’re just one household so can imagine how others are… the same as us. Honestly, we’ve been pretty damn lucky in Australia. Low COVID rates, very few deaths, and still able to enjoy much of life without many restrictions. But now we’re in lockdown, it’s meant that the free time I have I can focus on my website. Like with this Creamy Cauliflower Soup. I’ve had this recipe sitting in my drafts for over a year now. Finally, this flavoursome recipe can be shared with you all!

Tips when Buying Cauliflower

Cauliflower is seasonal. You’ll find it cheapest over the winter months. When selecting a head of cauliflower to buy, here are some tips:

• Look for one that is creamy white with densely packed florets that are free of blemishes, browning or wet spots
• The head should feel heavy in your hand relative to its size
• The leaves should be fresh and bright coloured – this indicates that the cauliflower was recently harvested

What can I say about this creamy cauliflower soup. It’s definitely a keeper! Cauliflower on its own can taste quite bland and underwhelming. However, with the added aromatics, herbs, stock and parmesan cheese it becomes this flavoursome bowl of goodness.

I’ve got another cauliflower soup recipe here – cauliflower chowder. It’s got a little texture whereas this is a smooth soup. Both are delicious and I honestly can’t decide which I like best. Which you choose to make just depends on your preferences.

Is cauliflower a healthy vegetable?

While cauliflower can polarise some people – either they love it or hate it. You can’t deny that it’s actually one amazing vegetable. It’s often used to substitute gluten or potato ingredients to keep carbs down, like in my cauliflower pizza base recipe. But cauliflower is actually really good for you. It’s packed full of healthy nutrients. In fact, it contains almost every vitamin and mineral that your body needs while being low in calories (source: Healthline.com). It’s how you cook and serve it that will determine how healthy it ends up being.

Creamy Cauliflower Soup

With the added aromatics, herbs, stock and parmesan cheese this creamy cauliflower soup becomes this flavoursome bowl of goodness.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 people

Ingredients

 

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 large cauliflower head, cut into small florets (about 7-8 cups)
• 2 medium potatoes, peeled and roughly chopped
• 1.25 litres chicken stock
• 1 teaspoon dried thyme
• 1/4 cup Parmesan cheese, grated
• 1/4 cup thickened cream
• 200 grams bacon, diced
• salt
• black pepper, freshly ground

Instructions

 

• In a large pot over medium heat, heat oil. Add onion and cook until soft, about 3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Add cauliflower, potato, stock and thyme and bring up to a simmer. Cook until both cauliflower and potato are very tender, 15 to 20 minutes.
• Blend with immersion blender or transfer to a blender in batches and blend until smooth. Stir in parmesan cheese and cream. Season with salt and freshly ground black pepper to taste. Reheat if needed.
• In a small frying pan, add the bacon and fry on high heat until it starts to caramelise and go crunchy, about 5-7 minutes. Add into the soup and stir through.
• Garnish with a sprinkling of parmesan cheese and parsley. Serve immediately.

Notes

• You could replace the chicken stock with vegetable stock.
• If you prefer to leave out the cream, it will still be delicious (we just love it added)
• To blend soup, use a stick blender, jug blender or food processor.
• When serving, you can get creative. Add fresh chopped herbs, chilli flakes, pure cream, sour cream, croutons or more cooked diced bacon.
• This soup can be stored in the refrigerator for up to 4 days in an airtight container. We found it tastes even better the next day! 
• You can freeze either in an airtight container or in a snaplock bag frozen flat. This will freeze for up to 3 months.