Gary Rhodes - Vegetable Soup With Cheddar & Bacon

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 350 g cauliflower florets
• 350 g leeks, trimmed & sliced
• 350 g potatoes, diced
• 140 g grated cheddar cheese
• 150 g smoked bacon, chopped
• 1 teaspoon grated nutmeg
• 850 ml vegetable stock
• 300 ml milk
• 1 teaspoon english mustard
• salt & freshly ground black pepper, to taste
• grated cheddar cheese (to garnish)

Recipe

• 1 bring the stock to boil in a large saucepan.
• 2 add the cauliflower, leeks, diced potato, nutmeg and seasoning.
• 3 cover and boil for 15 minutes until the vegetables are tender.
• 4 place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
• 5 pour the vegetables and stock into a blender and blitz until smooth.
• 6 pour back into the saucepan and stir in the milk, mustard and cheddar.
• 7 check the seasoning and bring to a simmer.
• 8 serve the soup garnished with bacon and grated cheddar cheese.