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Creamy cauliflower and sweet potato soup
Creamy cauliflower and sweet potato soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate cauliflower soup with sweet potato, bacon, and chili for a delicious twist.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 25g butter
  • 1 brown onion, chopped
  • 1kg cauliflower, stem and florets chopped
  • 800g orange sweet potato, chopped
  • 1 large sebago potato, chopped
  • 2 garlic cloves, chopped
  • 2 sprigs fresh thyme
  • 1 litre chicken style liquid stock
  • 4 rashers streaky bacon, finely chopped
  • 83.33 gm pure cream, plus extra to serve
  • 125.00 ml grated cheddar cheese
  • Chopped fresh chives, to serve
  • Dried chilli flakes (optional), to serve
  • Crusty bread, to serve
Instructions:
  • In a large saucepan over medium heat, heat oil and butter until sizzling. Sauté onion, stirring occasionally, for 8 minutes until beautifully soft.
  • Combine cauliflower and potatoes, and generously season with salt and pepper. Saute until vegetables slightly soften, stirring occasionally for 8 to 10 minutes. Introduce garlic and thyme, cooking until fragrant for about 1 minute. Pour in stock, bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the vegetables are extremely tender.
  • Heat a small frying pan over medium-high heat. Cook bacon, stirring occasionally, until golden and crisp, about 5 minutes. Drain on paper towel and set aside.
  • Take the pot off the heat and remove the sprigs of thyme. Use a stick blender to smoothly blend the soup. Add cream and stir well. Serve with a swirl of extra cream, topped with crispy bacon, cheddar cheese, fresh chives, and optional chili flakes, alongside crusty bread.

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