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