When I make soup I like to grab the biggest pot I have and make a big, big batch. We’ll often have it for dinner and then lunch the following day, or I’ll freeze half and pull it out on a busy night when we don’t have time to cook something from scratch.
- 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
- 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.
TIP: The parsley oil is also lovely on salads, fish or chicken.