Craving something creamy and comforting? This delicious cauliflower, leek and corn soup is sure to hit the spot!
- 1 cauliflower, cut into large florets
- ¼ cup Parmesan cheese, grated
- 2 rashers rindless bacon, chopped, plus 1 extra, chopped
- 1 tbsp olive oil
- 1 leek, thinly sliced
- 1 clove garlic, crushed
- 1 tsp thyme leaves
- 1 potato, peeled, cut into 1-cm cubes
- 2 cups chicken stock
- 2 cups milk
- 1 cup frozen corn kernels
- Chopped parsley, to serve
Preheat oven to hot, 200 C. Line an oven tray with baking paper.
Cut one-quarter cauliflower into 0.5 cm slices. Arrange in a single layer on tray. Sprinkle with Parmesan and season to taste. Add bacon to one side of tray. Bake 20 to 25 mins, until cauliflower is golden and bacon is crisp.
Meanwhile, heat oil in a large saucepan on medium. Saute leek and extra bacon, 3 to 4 mins, until leek softens. Stir in garlic and thyme and cook 1 min.
Add remaining cauliflower, potato, stock and milk. Bring to simmer. Cook 15 to 20 mins, until vegetables are very tender.
Using a handheld stick blender, puree soup until smooth. Season to taste. Stir corn through and simmer 2 to 3 mins.
Serve soup with baked cauliflower, bacon and parsley.
Photo: Bauer/Rob Shaw