Recipe: Cauliflower, Bacon & Leek Soup with Parsley Oil

Ingredients:

• 2 tbsps of olive oil
• 1 whole cauliflower, roughly chopped
• 2 medium potatoes, peeled and roughly chopped
• 3 rashers of free range, pasture fed bacon, roughly chopped
• 2 leeks, trimmed, halved lengthways, washed and sliced
• 6 cups of stock (vegetable or chicken)

• 1 bunch of parsley, roughly chopped
• 1/2 cup olive oil
• Pinch of salt

Method:

• Heat oil in a large saucepan, add bacon and cook, 4-5 minutes until just crisp.
• Add leeks to bacon in pan and cook, stirring often, for 4-5 minutes until tender.
• Add cauliflower, potatoes and stock to pan. Season with salt and pepper to taste.
• Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30-35 minutes until vegetables are tender.
• Meanwhile, add the parsley and olive to a small blender or food processor and blitz until smooth. Use a sieve over a bowl or jar and strain the oil from the solids.
• Using a stick blender, blend soup until smooth. Season with salt and pepper to taste. Ladle into serving bowls.
• Use a teaspoon to drizzle the parsley oil over the cauliflower soup just before eating.