- 1 Knorr Vegetable Stock Cube
- 200 g potatoes chopped in 2.5cm, 1” dice
- 2 slices streaky bacon, grilled so it’s crispy
- 20 g butter
- 1 head cauliflower, separated into florets
- 1 leek, chopped
- 1 bay leaf
- 1 L water
- 1 tsp dried thyme
- Pepper to taste
Melt the butter in a large pan. Add the leeks and cook without colour for a few minutes.
Add the cauliflower, potatoes, water and Knorr Vegetable Stock Cube. Season with thyme and the bay leaf and bring to a boil. Simmer for about 30 minutes or until both the cauliflower and potatoes are tender.
Remove and discard the bay leaf.
Puree the soup in the pot using a hand blender, or transfer to a liquidiser and puree in batches, then return to the pot. Season with pepper and top with crispy bacon.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||114.33 kcal|
|Protein (g)||3.58 g|
|Sugar (g)||1.78 g|
|Fat (g)||6.78 g|
|Fibre (g)||2.26 g|
Want to receive recipes, tips & tricks on how to eat sustainable?
Tell us your cooking preferences and we'll do the rest.