Gary Rhodes - Vegetable Soup With Cheddar & Bacon Recipe

Name: Gary Rhodes - Vegetable Soup With Cheddar & Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g cauliflower florets; 350 g leeks, trimmed & sliced; 350 g potatoes, diced; 140 g grated cheddar cheese; 150 g smoked bacon, chopped; 1 teaspoon grated nutmeg; 850 ml vegetable stock; 300 ml milk; 1 teaspoon English mustard; salt & freshly ground black pepper, to taste; grated cheddar cheese (to garnish)

Servings: persons

350 g cauliflower florets
350 g leeks, trimmed & sliced
350 g potatoes, diced
140 g grated cheddar cheese
150 g smoked bacon, chopped
1 teaspoon grated nutmeg
850 ml vegetable stock
300 ml milk
1 teaspoon English mustard
salt & freshly ground black pepper, to taste
grated cheddar cheese (to garnish)

1
Bring the stock to boil in a large saucepan.
2
Add the cauliflower, leeks, diced potato, nutmeg and seasoning.
3
Cover and boil for 15 minutes until the vegetables are tender.
4
Place the bacon pieces into a frying pan and dry-fry until crispy; set to one side.
5
Pour the vegetables and stock into a blender and blitz until smooth.
6
Pour back into the saucepan and stir in the milk, mustard and cheddar.
7
Check the seasoning and bring to a simmer.
8
Serve the soup garnished with bacon and grated Cheddar cheese.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 350 g cauliflower florets, 350 g leeks, trimmed & sliced, 350 g potatoes, diced, 140 g grated cheddar cheese, and more.

Yes, Gary Rhodes - Vegetable Soup With Cheddar & Bacon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gary Rhodes - Vegetable Soup With Cheddar & Bacon

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