Creamy Cauliflower and Bacon Soup

Serves 2
Prep Time 15 mins
Cooking 38 mins
Level low


  • 200g, roughly chopped Bacon
  • finely chopped Onion
  • 2, sliced Leeks
  • 3, minced Garlic Cloves
  • 1 tablespoon Olive Oil
  • 2 Bay Leaves
  • 1 litre Pinto's Pride Chicken Stock
  • 250ml Hanini Creamylight for Cooking, Original
  • 1 whole head, leaves removed Cauliflower
In a frying pan, fry the bacon until crisp and set aside. In a large pot, add 1 tablespoon olive oil and add the onion, leeks and garlic and cook until onion becomes translucent and the leeks brown, about 5 minutes. Add Pinto's Pride Chicken Spoon Stock, bay leaves, Ħanini Creamylight and cauliflower, and cook for 30 minutes on medium heat. Add the bacon to the pot, leaving a few bits for garnishing. Cook for a further 10 minutes. Remove the bay leaves. Blend the soup until smooth and serve garnished with bacon bits.

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