I love cauliflower, it is probably one of my favourite vegetables, and works really well in a soup. If you are vegetarian you do not need to add the bacon chips, I find they add a nice taste contrast, but try some croutons with herbs and garlic instead. I like to make this in the late summer when there is a real glut of cauliflowers, any excess can be frozen and saved up for later in the year. The quantities shown in this recipe serve 2 when served with crusty rolls.

Ingredients

• 1 Onion, chopped
• 2 Potatoes, chopped
• 1/2 Cauliflower, chopped into florets
• 500ml Vegetable stock
• 1 Bay leaf
• 75g Bacon, cut into bite-sized pieces

Method

1. Lightly fry the onion until softened (approximately 5 minutes).
2. Add the potatoes and cauliflower, and fry for a further minute.
3. Add the stock and bay leaf, and simmer for 15 minutes or until the potato is tender.
4. Meanwhile, dry-fry the bacon, until it is cooked through and browned.
5. Allow the cauliflower mixture to cool slightly, remove the bay leaf, and liquidise 2/3ds of the soup.
6. Return the liquidised soup to the rest of the vegetables and heat through.
7. Serve immediately, with the bacon pieces sprinkled over the top.