Try more of our deliciously warming soup recipes – we have something for everyone, with meaty treats and vegetarian delights from all over the globe.
Ingredients
Method
1.Heat the olive oil in a large saucepan and sauté the leek, garlic, diced bacon and caraway seeds for 3-4 minutes over a low heat until soft and fragrant.
2.Add the cauliflower and water or stock, cover and simmer for about 20 minutes until the cauliflower is soft.
3.Blend in a food processor until creamy then return to pan (or use a stick blender). Add the cream and heat through gently without boiling. Remove from heat and season to taste with sea salt and cracked pepper.
4.Thinly slice remaining bacon rashers and fry until crisp.
5.Serve the soup in bowls or cups and top with crispy bacon, a swirl of [pesto](https://www.foodtolove.co.nz/recipes/basil-pesto-20817|target=”_blank”) and a few micro greens or herbs.
*Check label if eating gluten free
Note
