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Cauliflower and parmesan soup with pancetta crumbs

Serves 4-5


1 head cauliflower

4-5 garlic cloves

1 brown onion, peeled and sliced

½ tsp chilli flakes

1 tablespoon extra virgin olive oil

½ tsp flaky sea salt

½ cup cream

2-3 cup vegetable stock

¼ cup grated parmesan, plus extra for garnish

5-6 slices pancetta, fried until crispy

Additional extra virgin olive oil, for garnish

Cracked black pepper


Heat oven to 190C and line a roasting tray with baking paper.

Cut the cauliflower into florets, and cut the stalk into chunks too. Lay out on the roasting tray. Add the garlic cloves (skin still on) and drizzle over some olive oil. Season well with sea salt and pepper, and a sprinkle of chilli flakes.  

Roast in the oven for about 25-30 minutes. Heat your stock gently in a saucepan.

In a large pot, heat a little oil to a medium-low heat, and add the onion. Saute gently for a good ten minutes until soft. Squeeze the garlic (from the tray of cauliflower) out of their skins (and discard the skins) then add the garlic, cauliflower, and any oil from the tray into the pot with the onion. Add the cream and warm through, then add the stock a little at a time, and gently increase the heat. Add the parmesan and mix well. Allow to simmer for a good 15 minutes, then reduce the heat to low until you’re ready to blend.

Using a slotted spoon, carefully remove the chunks and place in the kMix blender, then carefully pour in the liquid. Blend for a few minutes until smooth - you may have to do this in batches.   

Return to the pot and keep warm while you gently fry the pancetta until crispy. Garnish with the pancetta and a drizzle of good olive oil, and whatever else your heart desires. Don’t forget the toast.

Thanks to Kenwood for lending me their gorgeous kMix products and for sponsoring this post - you’ll be lucky to get them back. Thanks to them I have a beautiful goody bag of some of my favourite kitchen tools and treats to giveaway over on my facebook page

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