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Cauliflower and Bacon Soup by Zanele

60 Minutes
4 Servings
12 Ingredients

Description

This creamy vegetable soup can easily be made into a vegan meal! Tuck into creamy roasted cauliflower soup for your next winter lunch.

Directions

Preheat oven to 200 ºC. Place cauliflower on oven tray and drizzle with oil. Place in oven and roast until golden brown.

In a pot, melt butter and add garlic, ginger, roasted cauliflower, tomato paste and cumin. Lower the heat, then add cream or stock, spring onion and salt and pepper.

Turn off the heat, then blend into a smooth consistency using a hand blender.

If using, sprinkle cooked bacon just before serving.

Ingredients

  • 300g cauliflower
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cumin
  • 400ml fresh cream (can be replaced with milk or vegetable stock)
  • Handful spring onion, chopped
  • Salt and pepper
  • ½ cup bacon, cooked and finely chopped (optional)
  • 300g cauliflower
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cumin
  • 400ml fresh cream (can be replaced with milk or vegetable stock)
  • Handful spring onion, chopped
  • Salt and pepper
  • ½ cup bacon, cooked and finely chopped (optional)