Gary Rhodes - Vegetable Soup With Cheddar & Bacon

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the stock to boil in a large saucepan.
  • Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
  • Cover and boil for 15 minutes until the vegetables are tender.
  • Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
  • Pour the vegetables and stock into a blender and blitz until smooth.
  • Pour back into the saucepan and stir in the milk, mustard and cheddar.
  • Check the seasoning and bring to a simmer.
  • Serve the soup garnished with bacon and grated Cheddar cheese.
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