Cauliflower and Broccoli Soup with Bacon

This delicious creamy soup is very easy to prepare on a cold rainy day or in those chilly winter months. It is also very healthy with lots of vegetables and if you are a parent, it is a good option for the children if you are having trouble getting them to eat their veggies.

Included in this recipe is a slow cooker version, which is an easy and fuss-free way to create this soup. If you are a busy person, or would like the night off from worrying about cooking, then it is simple to prepare and will be ready whenever you or the family is hungry.

Additionally cauliflower and broccoli soup is an easy party planning food in a saucepan or slow cooker as you can just prepare it in the day and it will be ready to serve to your guests in the evening.

Cauliflower and Broccoli Soup

Serves four as a main meal or six as an entree

• 4 cups chicken stock
• 1 onion sliced
• 2 bay leaves
• 2 garlic cloves crushed
• ½ head broccoli florets
• ½ head cauliflower florets
• 1 tablespoon olive oil
• 3 bacon rashers finely sliced
• 1 cup cream
• Freshly cracked salt and pepper to season
• Freshly grated parmesan cheese (optional)

Directions:

1. Heat chicken stock in a large saucepan over medium heat until simmering.
2. Then add the onion, bay leaves, garlic, broccoli and cauliflower. Cover with a tight fitting lid, and turn the heat down to very low and cook for around two hours or until the vegetables have softened. Remove the bay leaves from the saucepan and discard.
3. Heat one tablespoon olive oil in a frypan over medium heat, add the bacon and cook until slightly browned. Remove from the frypan and place on crumbled paper towel to drain.
4. When ready blend or process the soup until a smooth consistency. Stir the cream and bacon into the soup then season to taste with fresh salt and pepper. Spoon into serving bowls, and sprinkle with parmesan cheese if desired. Accompany with fresh crusty buttered bread if liked.

Notes: This soup is also very simple to prepare in a slow cooker if you have one.

Cauliflower and Broccoli Soup Slowed Cooked

1. Place all ingredients except the cream, bacon and seasoning into the slow cooker and cook on high for 3-4 hours or low for around 6-8 hours. Remove the bay leaves from the saucepan and discard. When ready, or when the vegetables are soft, blend or process the soup until a smooth consistency.
2. Heat one tablespoon olive oil in a frypan over medium heat, add the bacon and cook until slightly browned. Remove from the frypan and place on crumbled paper towel to drain.
3. Stir the cream and bacon into the soup then season to taste with fresh salt and pepper. Spoon into serving bowls, and sprinkle with parmesan cheese if enjoyed. Accompany with fresh crusty buttered bread if desired.