Cauliflower, Leek & Corn Soup

SERVES 4-6 PREPARATION 10 MINUTES COOKING 30 MINUTES

1 cauliflower, cut into large florets

¼ cup grated parmesan

2 rashers rindless bacon, chopped, plus

1 extra, chopped

1 tablespoon olive oil

1 leek, thinly sliced

1 garlic clove, crushed

1 teaspoon thyme leaves

1 potato, peeled, cut into

1cm cubes

2 cups chicken stock

2 cups milk

1 cup frozen corn kernels chopped parsley to serve

1. Preheat oven to 200°C. Line an oven tray with baking paper. 2. Cut a quarter of the cauliflower into 5mm-thick slices. Arrange in a single layer on tray. Sprinkle with parmesan and season. Add bacon to one side of tray. Bake for 20-25 minutes until cauliflower is golden and bacon is crisp. 3. Heat oil in a large saucepan on medium. Sauté leek and

extra bacon for 3-4 minutes until leek softens. Stir in garlic and thyme, cooking for 1 minute. 4. Add remaining cauliflower, potato, stock and milk. Bring to a simmer and cook for 15-20 minutes until vegetables are very tender. 5. Using a blender, purée soup until smooth. Season. Stir corn through and simmer for 2-3 minutes. 6. Serve soup topped with baked cauli, bacon and parsley.