I love a good soup. They are simple to make, require only one pot, can use a variety of ingredients and are deeply nourishing while having the added bonus of being the perfect dish to use any slightly dodgy veggies that have been left in the back of the crisper. They make the ultimate thrifty family meal.
One of our families favourites is this cauliflower and bacon soup. I cooked a big batch last night in my biggest cast enamel pot and the boys demolished the lot, going back for 2-3 big bowls each. One of my followers on Instagram asked for the recipe so here it is. I hope you enjoy it as much as we do!
I'd like to say I have beautifully presented photos of the soup served with crusty bread on nice plates........but......my family hovered the lot down before I got a chance.
Ingredients
4 big rashers bacon, rind removed but fat kept on
1 onion
4 cloves garlic
2 sticks of celery
3 carrots
1/3 cup pearl barley
1/4 cup dried split peas (I use a mixture of green and yellow, it doesn't matter which)
1 head of cauliflower
4-5 potatoes (depending on size)
enough chicken or vegetable stock to cover, I use about 800mls-1L
2-3 bay leaves
salt and pepper to season
olive oil for frying
Instructions
Heat olive oil in pan.
Add diced bacon and fry until its nicely browned.
Add evenly diced onion/celery/carrot and roughly chopped garlic, saute until soft.
Peel and chop potato into 2-3cm chunks, roughly chop cauliflower into similar sized pieces and add to pot.
add stock until veggies are just covered and add bay leaves, split peas and pearl barley.
season to taste.
Simmer for a good hour or so until all ingredients are soft.
Remove bay leaves and blitz with a stick blender until beautifully smooth. At this stage, if the soup is too thick you can add a little more stock or simmer further if the soup is a little thin. It should be a nice thick, hearty soup.
Serve with grated parmesan, freshly cracked black pepper and warm crusty bread.
Optional extras
If you have a parmesan rind you can add it along with the stock, just don't forget to remove it with the bay leaves prior to blitzing.
You can easily adapt this to add any light coloured traditional soup veggies. Swedes and parsnip also work well.
Much love,
Emma
xx
I'd like to say I have beautifully presented photos of the soup served with crusty bread on nice plates........but......my family hovered the lot down before I got a chance.
Ingredients
4 big rashers bacon, rind removed but fat kept on
1 onion
4 cloves garlic
2 sticks of celery
3 carrots
1/3 cup pearl barley
1/4 cup dried split peas (I use a mixture of green and yellow, it doesn't matter which)
1 head of cauliflower
4-5 potatoes (depending on size)
enough chicken or vegetable stock to cover, I use about 800mls-1L
2-3 bay leaves
salt and pepper to season
olive oil for frying
Instructions
Heat olive oil in pan.
Add diced bacon and fry until its nicely browned.
Add evenly diced onion/celery/carrot and roughly chopped garlic, saute until soft.
Peel and chop potato into 2-3cm chunks, roughly chop cauliflower into similar sized pieces and add to pot.
add stock until veggies are just covered and add bay leaves, split peas and pearl barley.
season to taste.
Simmer for a good hour or so until all ingredients are soft.
Remove bay leaves and blitz with a stick blender until beautifully smooth. At this stage, if the soup is too thick you can add a little more stock or simmer further if the soup is a little thin. It should be a nice thick, hearty soup.
Serve with grated parmesan, freshly cracked black pepper and warm crusty bread.
Optional extras
If you have a parmesan rind you can add it along with the stock, just don't forget to remove it with the bay leaves prior to blitzing.
You can easily adapt this to add any light coloured traditional soup veggies. Swedes and parsnip also work well.
A hot cup of soup along with homemade focaccia straight from the oven. Not beautifully presented but delicious none the less.
Much love,
Emma
xx
