Cauliflower and Bacon Soup

Cauliflower and Bacon Soup

Posted by Kim McCosker on

Cauliflower and Bacon Soup

Serves 2 people


  • 400 grams cauliflower, cut into florets (14 oz)
  • 150 grams short cut bacon, roughly chopped (qtr pound)
  • 2 tablespoons lemon juice (40 ml)
  • 1 cup organic chicken stock (250 ml)


  • In a large non-stick saucepan, sauté the bacon until just golden.
  • Add the cauliflower and toss together, 2 minutes.
  • Season with cracked pepper.
  • Add the lemon juice and stock.
  • Simmer until the cauliflower is tender, 15 minutes.
  • Remove from heat and allow to cool.
  • Puree until smooth.

Recipe Notes

Healthy Hint:
Serve with chopped parsley, for a natural dose of Vitamin C and if you’ve never made your own Chicken Brothhere’s my simple suggestion:
Place the leftover bones and skin from a chicken carcass into a large stock pot. Add 1 onion, 2 carrots and 2 celery stalks (all coarsely chopped). Cover with water. Add 1 teaspoon of sea salt and ½ teaspoon cracked pepper. Bring to a boil, then immediately reduce heat and simmer for 4 hours, skimming off any foam that comes to the surface (the longer it simmers, the more concentrated and yummier it becomes.
Nutrition Facts
Cauliflower and Bacon Soup
Amount Per Serving
Calories 174 Calories from Fat 42
% Daily Value*
Fat 4.7g7%
Saturated Fat 1.6g10%
Sodium 1281.5mg56%
Carbohydrates 5.5g2%
Fibre 5.5g23%
Sugar 5.2g6%
Protein 23.8g
Kilojoules 726kJ8%
* Percentage based on 2000 calorie diet daily value.

← Older Post Newer Post →