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Creamy Cauliflower Soup with Crispy Pancetta

Serves 10


  • 50g Australian butter
  • 1 leek, washed, trimmed and chopped
  • 1kg cauliflower, chopped into florets
  • 2 litres chicken or vegetable stock
  • 10 slices pancetta
  • 500ml Australian milk
  • 2 cups grated Australian vintage cheddar cheese
  • ground white pepper, to taste
Download Recipe (PDF)


  1. 1. Melt butter in a large saucepan, add leek and cook for 2-3 minutes until slightly softened. Stir in the cauliflower and stock, cover and simmer for 20-25 minutes, until the cauliflower is tender.
  2. 2. Cook the pancetta under a pre-heated grill until golden and crisp, cool slightly.
  4. 3. Blend the soup until smooth with a hand held blender or food processor. Return to the heat and stir in milk. Bring to a gentle simmer, then stir in cheese and pepper.
  5. 4. To serve, divide soup between bowls, and crumble over the crispy pancetta.

Tips / Handy Hints

For extra bite, cheddar cheese can be substituted for 200g Australian blue cheese.


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