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Cauliflower & Bacon Soup

Servings 2 litres


  • 1/2 large head cauliflower
  • 1 large zucchini peeled if you don’t want your soup to have a green tinge
  • 1 small red onion diced
  • 3 cloves garlic
  • 3 rashers bacon chopped (leave out for vegan)
  • 1 litre chicken bone broth or veggie stock
  • 250 ml coconut cream (I like the Ayam brand)
  • Salt & pepper to taste


  1. Add all ingredients except the coconut cream to a large pot (or slow cooker) and place over a low heat. Bring to the boil then allow to simmer for 30-45 minutes. Use a stick blender to blend to smooth. 

  2. Add the coconut cream and reblend. Taste and season with salt and pepper as required.