How to make it

  • Start off with onion and bacon in a cold pot, bring to heat slowly, so the bacon releases it's own oil to cook with. Next, add garlic. Allow a minute or two for the onion to soften a little and the bacon to gain a touch of colour.
  • *This is optional, if you're in a rush, you can just add everything in one go and simmer, though I find the flavour is nicer if you're able to.
  • Add in cauliflower and potato and cover with stock. Top up with water. I bring to the boil and then turn it down to a nice simmer.
  • Once the vegetables are soft to the touch, blend to a puree. Leave a few chunks if you prefer the texture.
  • Season with salt and pepper, or try adding a little dollop of horseradish cream.

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