Recipe: Cauliflower, Bacon & Leek Soup with Parsley Oil

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.

Ingredients:

SOUP
  • 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)
PARSLEY OIL
  • 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.
TIP: The parsley oil is also lovely on salads, fish or chicken.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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