Roasted Cauliflower Soup with Caramelized Bacon Crisps

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 375 Kcal, 10g Protein, 16g Carbohydrates, 28g Fat


  • Soup
  • 400 g cauliflower
  • 2 shallot
  • 2 apples
  • 2 tbsp. olive oil
  • 8 dl vegetable bouillon
  • 2 dl full fat cream
  • salt to taste
  • a little lemon pepper
  • Bacon Crisps
  • 12 slices frying bacon
  • 1 tbsp. ground raw sugar

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  • Ingredients

    Slice the cauliflower and shallots, and dice the apples.
  • Soup

    Mix the vegetables and apples with the olive oil in a bowl.
  • Transfer everything to a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Grilling

    Put the roasted vegetables in a pan. Add the vegetable stock and cream, bring to the boil and simmer for approx. 10 mins. on a medium heat.
  • Blend the soup, season.
  • Place the bacon on a baking tray lined with baking paper, sprinkle with cane sugar. Bake for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven and serve with the soup.
  • Bacon Crisps

    Speck auf ein mit Backpapier belegtes Blech legen, mit Rohzucker bestreuen. Backen: ca. 15 Min. in der Mitte des auf 180 Grad vorgeheizten Ofens. Herausnehmen, mit der Suppe servieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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