Cauliflower soup

Recipe from: 20 May 2010

Ingredients 11
Servings 1
Minutes 30 minutes


Serving Change
  • 750 ml fat free milk
  • 250ml water (1 c)
  • 2 cloves garlic
  • 1 bunch spring onions
  • 5 ml ground turmeric
  • 2.5 ml salt
  • Black pepper to taste
  • 1 whole cauliflower (about 800 g, 700 g trimmed)
  • 15 ml olive oil (1 T)
  • 1 slice white bread
  • 2 rashers back bacon, lower fat, lower sodium, fat removed, chopped


30 minutes
Preheat the oven to 200º C

Pour the milk and water into a large saucepan.

Peel and roughly chop the garlic, and add to the milk and water mixture.

Finely chop the white part of the spring onions and add to the saucepan, keeping the greens for later.

Add the cumin, turmeric, salt and pepper.

Chop the cauliflower into small pieces and add to the saucepan. Bring to the boil and simmer partially covered for 20 minutes, until the cauliflower is tender.

Meanwhile, mix the oil, Parmesan cheese and some pepper in a bowl.

Cut the bread into cubes and then coat evenly with the cheese mixture. Spread in a single layer on a baking sheet, and bake for 15 – 20 minutes, until crisp and brown. Toss at least twice during baking.

Fry the chopped bacon over medium heat using non-stick cooking spray. Set aside.

Finely slice the spring onion greens and set aside.

Purée the soup, either in a food processor or with a hand blender. Add more black pepper if desired and heat through.

Ladle into four soup bowls and top with spring onions, croutons and bacon.

Serve with one slice of bread, to make a balanced meal.


Read more on: soup  |  slow cook

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