I struggled to decide whether to roll with a chicken soup or a bacon soup for Countdown’s latest soup campaign. When I popped in the other day I noticed the King Soup Mix were on spesh (two for a fiver), so I whipped up a bacon soup (and another chicken soup!).
For me it’s really tempting to suck back the complex carbs when the weather turns to poos, but 3/4 of a loaf of toast bread is no good for my energy levels or gut. I wanted to make something creamy and delicious, so I opted to use a cauliflower – you could use potato, pumpkin or kumara and it would be just as delish!
I was super indecisive about whether to use bacon bones or a bacon hock, but went with a hock because it’s tried and true for me. Usually I would pop this puppy in the slow cooker, but did this on the stove top because I was working from home.
Countdown | Creamy Bacon SoupPrint This
- Oil for frying
- 1 x onion (chopped)
- 1 tblsp crushed garlic
- Your favourite herbs and spices
- 1 x bacon hock
- 2 litres of stock (I used Continental Stock Pot Stock)
- 1 x head of cauliflower
- 1 packet of King Traditional Soup Mix Gluten Free Vegetable
- Heat oil in a large pot, add onion, garlic, and your favourite herbs and spices (or just salt and pepper if that’s your thing)
- Add stock, cauliflower, and King Traditional Soup Mix Gluten Free Vegetable
- Bring ingredients to the boil, then reduce to a simmer
- Once vegies are soft, remove the hock (with the meat) and blitz the soup with a stick blender
- Put the hock back in the pot and simmer until the meat falls off the bone
- Remove the bone and shred the meat with a pair of forks
- Serve with sour cream, parmesan and spring onion