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Cauliflower and Potato Soup with Rosemary Croutons and Crispy Bacon

July 23, 2019

Cauliflower and Potato Soup with Rosemary Croutons and Crispy Bacon

Cauliflower and celery from Black Crow in Tenthill, potatoes from Mal Smith at Killarney, sourdough from Levain Bakery in Coopers Plains, and smoked bacon from Echo Valley Farm in Goomburra. These are the stars of the show here. I truly believe it’s near impossible to produce anything except delicious food when you’re cooking with such amazing local and seasonal produce. Whip up this super easy and delicious soup on one of these chilly nights and see for yourself.

3 celery stalks, roughly sliced

1 bunch eschallot white ends or brown onion, roughly chopped

Extra virgin olive oil

3 cloves garlic, roughly minced


1 tsp cracked black pepper

5 medium- large potatoes, roughly diced

Half head cauliflower florets and stalk, roughly chopped

4 cups chicken stock

1 tsp lemon juice

4 thick slices sourdough, cubed

2 sprigs fresh rosemary (or other herbs eg. thyme, chives, parsley), finely chopped

4 rashers Echo Valley smoked bacon, roughly diced

In a large soup pot sweat the celery and onion in a big splash of olive oil over low-medium heat for 10-15 minutes. Then add garlic, salt, and pepper, and continue cooking for a further 4-5 minutes.

To the pot add potato, cauliflower, and stock. Add additional stock or water if needed to cover veg. Turn up the heat and bring to a boil, then reduce to a simmer and cook with the lid on for 30 minutes.


Add the lemon juice before removing pot from heat and blending soup until completely smooth.

Toss sourdough with a generous sprinkling of salt and enough oil to barely coat, before baking in a moderate oven for about 10 minutes, or until crispy and golden.

Meanwhile fry the bacon until cooked through and just crispy. Then remove croutons from oven and toss in fresh rosemary or other herbs.  

Serve soup steaming hot topped with bacon and croutons. Enjoy!

Recipe created and written by Callan Barnes.

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