Roasted cauliflower soup with caramelized crispy bacon

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 cream
  • salt to taste
  • a little lemon pepper
  • Crispy bacon
  • 12 slices fried bacon
  • 1 tbsp ground cane sugar

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  • Soup

    Slice the cauliflower, cut the shallots into rings and dice the apples.
  • Mix the vegetables and apples with the olive oil in a bowl.
  • To roast

    Transfer everything to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Tip the roasted vegetables into a pan. Add the vegetable bouillon and cream, bring to the boil and simmer for approx. 10 mins. over a medium heat.
  • Blend the soup, season.
  • Crispy bacon

    Place the bacon on a baking tray lined with baking paper, sprinkle with cane sugar. Cook for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven and serve with the soup.

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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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