Creamy Cauliflower and Sweet Potato Soup

Submitted by Grant Reid, and taken from The Sunday Mail, Children’s Section


2 tablespoons 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 stock

4 rashers streaky bacon, finely chopped

1/3 cup pure cream, plus extra to serve

1/2 cup grated cheddar cheese

Chopped fresh chives, to serve

Crusty bread, to serve


Step 1

Heat oil and butter in a large saucepan over medium heat. Cook onion, stirring occasionally, for 8 minutes or until soft.

Step 2

Add cauliflower and potatoes. Season with salt and pepper. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables just start to soften. Add garlic and thyme. Cook for 1 minute or until fragrant. Add stock. Bring to the boil. Reduce heat to low. Cover. Simmer for 40 minutes or until vegetables are very tender.

Step 3

Meanwhile, heat a small frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden and crisp. Drain on paper towel. Set aside.

Step 4

Remove soup from heat. Discard thyme. Using a stick blender, blend soup until smooth. Stir in cream. Serve drizzled with extra cream, sprinkled with bacon, cheddar, chives and crusty bread.