Tuesday, September 3, 2013

Cauliflower Soup................

Well hello Tuesday!!

Today I thought I'd share with you what we ate for dinner last night..... because I'm sure that will be of the utmost interest to most people??!?


Actually I thought I would pop this so-called 'recipe' on here as it is super quick, super tasty and can be made earlier in the day and be sitting waiting for you and your staaaarrrrving family to eat at the end of the day.

Here on the White Farm it usually gets called Carbonara Soup (so named to steer the kids' attention away from the cauliflower factor over to the bacon/creaminess factor?!)) however I thought we would stick with the more honest name of Cauliflower Soup.


Has anybody else been coming across quite a number of cauliflower recipes lately? Or am I as usual just late to the party? It seems one can do an infinite amount of things with the humble cauliflower these days....pizza base......cauli mash......to name two a few.........


So anyway...back to the soup 'recipe', that isn't so much a 'recipe' as a let-me-tell-you-what-I-threw-in-the-pot type thing....here we go..........

                                                                 Cauliflower Soup

1 onion, chopped
bacon rashers (maybe 4? 5? 6???) cut into smallish pieces
1 potatoe, roughly chopped
1 whole cauliflower, chopped into pieces
1 teaspn minced garlic OR 1-2 cloves fresh garlic, crushed
2 cups chicken stock (or veg)
Cheese to serve
And chives if you like them and have them hanging about.....

In a large pot pour a splash of olive oil and throw in the bacon and onion and cook for a few minutes.

Add the potatoe, cauliflower and garlic. I give it a stir now to make sure the garlic coats everything.

Pour over the stock. You may need to add a little extra water, we're aiming for the water to be about 3/4s of the way up the vegies.

Bring it all to a low boil then pop a lid on (I leave it slightly tilted) and let it simmer away until the cauliflower and potatoe are nice and soft.

I usually then turn off the heat, take off the lid and let it all cool down slightly.

Grab your trusty bamix (or whatever is usually used in you house to blitz things) and work it all to a puree.

If you are eating this straight away throw in a handful or so of grated cheese. (I will often use cheddar for the kids but by all means use parmesan ) and stir thru. If you are re-heating it later in the day I'd probably wait until then to add your cheese.

A sprinkle of chopped chives would be a lovely added garnish too. (note to self - buy a punnet of chives for the vegie patch)


So there you have it....another slap-dash throw-in-what-you-like family recipe-that's-not-really-a-recipe from the farm. I hope you try and enjoy!!!


I'm off to check on my 5 year old sickie who is home from school today....and hasn't stopped playing or eating all day....hhmmmmmmm......


Have a great day!!.................

                                                       Janelle  xx



  1. This soup is fantastic! Thanks so much for sharing :-)

    1. My very favourite thing about blogging is when someone comments that they tried one of my recipes and that it not only worked but they liked it!!?! So thanks Emma!! So happy to hear that! xx