Roasted cauliflower and pancetta soup
A warming, flavourful and hearty soup with roasted cauliflower and pancetta - perfect for a weekend lunch on a cold winter's day. Roasting the cauliflower for this really brings out the flavour, as does the addition of the pancetta. For a vegetarian version, leave out the pancetta and add a little tangy blue cheese.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 2 tablespoons olive oil
- 1 small cauliflower about 500 grams/1 pound & 2 ounces, chopped into medium florets
- salt and pepper
- 4 ounces diced pancetta (or chopped bacon)
- 1 tablespoon butter
- 1 large potato about 275 grams/10 ounces, peeled and cubed
- 1 large onion chopped
- 2 garlic cloves chopped
- 4 or 5 sprigs of fresh thyme
- 4 1/2 cups vegetable stock
- 1 bay leaf
- a little Greek yoghurt or crème fraiche to serve (optional)
Pre-heat the oven to 220 degrees C/425 degrees F. Toss the cauliflower in about a tablespoon of olive oil and some salt and pepper and roast for about 15 minutes in a single layer until almost tender.
Meanwhile, fry the pancetta in a deep pan for a few minutes in the rest of the olive oil, then remove from the pan and set aside.
Add the butter to the pan, then add the potato, onion, the leaves from the thyme stalks and the bay leaf and cook, stirring regularly, for 10 minutes. Add the garlic a couple of minutes before the end.
Add most of the cauliflower (reserve a little to garnish at the end) and stock, bring to the boil then simmer on a medium heat for 10 to 15 minutes.
Throw away the bay leaf, then add about half of the pancetta and blend the soup in batches until smooth. Leave some of it a bit chunkier if you like. Then return to the pan and reheat a little. Add the rest of the pancetta, reserving just a little for your garnish, and salt and pepper to taste.
Serve in bowls garnished with the few reserved cauliflower sprigs and the rest of the thyme and pancetta. Swirl in the Greek yoghurt just before serving if desired.
A few ideas taken from this recipe on cottagelife.com along with a recipe for broccoli and blue cheese soup in the February edition of UK Good Housekeeping.
Add a little blue cheese to this recipe if you like, either as well as or instead of the pancetta for a vegetarian version.
You can easily make this soup using broccoli instead if you prefer. Just roast the broccoli for 15 to 20 minutes at step 1 then continue with the recipe as it is.
Calories: 270kcal | Carbohydrates: 15g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1285mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 700IU | Vitamin C: 23.1mg | Calcium: 35mg | Iron: 2.2mg