Cauliflower Cheese Soup With Roasted Leaves, Bacon and Crispy Onions
Course: Lunch, Light BitesCuisine: Care, Hospitality, BritishDifficulty: Easy
Servings
10
servingsPrep time
25
minutesCooking time
30
minutesThis easy soup celebrates the humble British cauliflower, blended with rich Cheddar and finished with roasted cauliflower leaves, smoky bacon, and crispy onions. Perfect for boosting nutrition in care homes or enticing diners in hospitality settings.
Ingredients
1 1 Whole Fresh Cauliflower
1 1 Onion
5 5 Garlic Cloves
160 g 160 Grated Cheddar Cheese
1500 ml 1500 Milk
500 ml 500 Water
- For the Garnish
10 10 Bacon Rashers
1 1 Whole Cauliflower Leaves
100 g 100 Crispy Onions
Directions
- Cook the sliced onions and garlic in a pan with oil over a low heat until translucent.
- Remove the cauliflower leaves and keep to one side. Finely slice the cauliflower stalk and add to the pan. Chop the cauliflower florets as finely as possible.
- Add the remaining cauliflower to the pan, season with salt and pepper and cook for 5 minutes on a medium heat.
- Add the milk and the water and bring to a boil, cook until the cauliflower is soft.
- Remove from the heat and blend, adding the grated cheddar halfway through. Blend until a smooth glossy texture is achieved, then season to taste.
- For the garnish, slice the bacon and the cauliflower leaves finely. Add the bacon to a pan and cook for 3 minutes. Add the cauliflower leaves and roast until they are caramelised, and the bacon is crispy.
- Portion the soups and sprinkle over the bacon and leaves toppings along with the crispy onions.
Notes
- British Cauliflower season runs from around April to October
