Name: Cauliflower and Leek Soup with Bacon and Rosemary Croutons
Ingredients: 1 head of cauliflower, chopped roughly; 1 large desiree potato, peeled and chopped; 1 large leek, chopped; 1 l vegetable stock; ½ cup cream; 2 tbsp olive oil; ½ loaf of stale ciabatta or sourdough bread, roughly chopped in cubes; 2 sprigs rosemary, removed from the stalk and roughly chopped; 5 rashes bacon, chopped into buttons; salt and pepper to season

Yields1 Serving

1 head of cauliflower, chopped roughly

1 large desiree potato, peeled and chopped

1 large leek, chopped

1 l vegetable stock

½ cup cream

2 tbsp olive oil

½ loaf of stale ciabatta or sourdough bread, roughly chopped in cubes

2 sprigs rosemary, removed from the stalk and roughly chopped

5 rashes bacon, chopped into buttons

salt and pepper to season

Take a large deep side saucepan and add the olive oil on medium heat. Add the leeks with a little salt and allow them to sauté until soft.

Add the cauliflower and potatoes followed by the stock. The stock should just be covering the vegetables. Add a little water if you are short on stock. Bring to a boil then turn down to a gentle simmer with a lid on for 30 minutes.

Check that your vegetables are tender and cooked through. Blitz the vegetables in a blender or with a hand held blender and add the cream. Season with salt and pepper to taste.

Take a large frying pan and fry off the bacon in a little olive oil when it is beginning to become crispy add the bread along with the rosemary . Cook until toasted and bacon is crispy. Set aside till ready to serve.

Serve the soup warm topped with the bacon and rosemary croutons.

Ingredients