Cauliflower Soup

For 4 people. Preparation time: 15 min. Cooking time: 50 min.


  • 2 tbsp vegetable oil
  • 1 large or 2 small onions, chopped
  • 8 bacon rashers
  • 2 potatoes, chopped
  • 1 small cauliflower, cut in florets, leaves sliced
  • 570 ml / 1 ½ pints vegetable stock
  • 4 tablespoons grated parmesan cheese
  • 3 dessertspoons fromage frais
  • Salt and pepper to season


  1. Heat the oil in a large pan, add the onion and fry for 5 minutes until softened.
  2. Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
  3. Purée the soup in a blender or food processor, then return to the pan. Reheat gently, taste and add salt and pepper.
  4. Meanwhile, cut the bacon into strips and fry bacon until crisp, add into the pan and stir in cheese and fromage frais.
  5. Serve