Cauliflower, Bacon and Parmesan Soup

    This delicious low fat Cauliflower and Parmesan Soup combines the classic flavours of leeks, onion, cauliflower, potato and fresh parmesan cheese. It is a very thick soup but it still fabulous served with warm crusty bread!


    Lanarkshire, Scotland, UK
    2 people made this


    • 1 Leek, washed and chopped
    • 2 Onions chopped
    • 1 Cauliflower (in florets)
    • 1 slice short cut bacon
    • 1 Litre Beef Stock
    • 10g Olive Oil
    • 5g Pepper
    • 5g Thyme (dried or fresh)
    • 50g Fresh Parmesan Cheese (or Reggiano)


    1. In a large pot, sauté the leek and onion with the olive oil until softened, around 10 mins.
    2. Add the chopped bacon rasher and sauté for another 5 mins
    3. Add cauliflower florets, potato and the beef stock, bring to the boil stirring occasionally. Add cracked pepper and sprinkle a small amount of thyme. Once stock is boiling, turn down heat to a simmer until cauliflower has softened. This should be around 15 - 20 mins
    4. Blend the soup with a hand blender. Once to the consistency you like add 50g Parmesan Cheese.


    This recipe normally serves around 8. It can be frozen in fact I think it tastes even better when it has!

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