A bit of this and that...with added frangipani.

Sunday, June 13, 2010

Cauliflower and Bacon Soup

Since our recent trip to New Zealand and more recent visit from friends, our finances have taken a beating. Our income does not match our expensive tastes, and as a result we are having to cut back drastically over the next few weeks or else my upcoming trip to Sydney could be entirely different to what I imagined.

Instead of a degustation meal overlooking the Sydney Opera House,  it will be McDonald's. Instead of the nice 4-star hotel we have booked, it will be a youth hostel in Kings Cross. Needless to say, we have got to tighten our belts.

So, in line with this renewed frugality, I include here the recipe for the Cauliflower and Bacon Soup I made yesterday, because I found cauliflower on sale for less than $3 a head. The whole meal served my family of four (including my husband who had more than his fair share) with plenty left over for one or two of hubby's lunches during the week, which are frozen until needed. The whole pot of soup cost me $5.75. Add some crusty bread and it still costs under $10 to feed the whole family.

Here it is.

  • 1 whole head of cauliflower, cut into small florets and chopped into chunks
  • 250g chopped bacon rashers
  • 1 large onion
  • 30g butter
  • 6 cups of boiling water
  • 5 chicken stock cubes
  • 1/2 cup of milk or cream
  • Salt and pepper
  1. Melt the butter in the bottom of a large soup pot, add onions and chopped bacon and cook until onions are transparent and the bacon is cooked.
  2. Add the boiling water and crumble the stock cubes into the pot. Add salt and pepper.
  3. Add the chopped cauliflower. Cover, bring to the boil, reduce the heat and let simmer for about 1/2 hour or until the cauliflower is tender.
  4. Remove from heat and blend with a hand mixer until it is almost pureed. I like to leave a few small chunks in there for texture.
  5. Add in the milk or cream and stir to combine.
  6. Serve with fresh crusty bread.
Enjoy and save!


  1. I've never heard of bacon rashers. Must be a down-under term. I'm assuming it's just regular bacon? Bacon in anything is gooood.

  2. Thanks ladies. It was really yum!

    Marilyn: Yes, you are right. Rashers is just another word for strips, but the strips are a lot thicker here and it also includes a leaner bit that is like back bacon. They call bacon as you know it 'streaky bacon'. I always fill up on bacon when I go home for a visit, because it is always nice and crispy, having been sliced thinner. All this talk about bacon makes me want to go make me a BLT!


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