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Creamy Cauliflower, Leek & Bacon Soup with Cinnamon Myrtle, Pepperberry, & Saltbush


There’s something comforting about a hearty bowl of delicious soup on a winter’s day – and our creamy cauliflower, leek and bacon soup is no different. It’s full of delicious native flavour and is designed to warm you up from the inside out. It’s silky, creamy texture, familiar native flavours and crispy bacon lardons, makes such an irresistible combination – promising everyone will be back for seconds.

Time: 1 hour

Serves: 8-10


2 tbsps olive oil
250 grams streaky bacon, finely diced
3 garlic cloves, crushed
2 leeks, halved, washed, thinly sliced
1 cauliflower, trimmed, cut into small florets
250 grams Sebago or Desiree potatoes, peeled, diced                                                                       1 litre vegetable or chicken stock or broth
1 tsp Cinnamon Myrtle, finely ground
1 tsp Old Man Saltbush, finely ground
1/2 tsp Mountain Pepperberry
1 cup full fat or coconut cream
sea salt, to taste

To serve

Crispy bacon lardons, finely diced                                                                                              Microherbs or finely chopped fresh herbs
Toasted wholegrain sourdough


1. Heat 1 tablespoon of olive oil in a large heavy based saucepan over medium heat. Add bacon and cook for 3-5 minutes or until crisp. Transfer to a plate lined with paper towel and set aside.

2. Heat remaining oil in the same pan. Add leek and garlic and cook over medium heat for 5 minutes or until leek are soft and fragrant, stirring regularly.

3. Add cauliflower, potato and stock and bring to a gentle boil. Reduce heat to low and simmer, covered for 25-30 minutes or until vegetables are tender. Add TASC Cinnamon Myrtle and Saltbush and stir to combine. Remove from heat and allow to infuse for 10 minutes.

4. Using a stick blender or food processor, blend until smooth (you may need to do this in batch- es). Return to saucepan over low heat, stir in cream and 3/4 of the bacon lardons. Season with TASC Mountain Pepperberry and sea salt and stir well to combine.

To serve: Ladel into soup bowls and garnish with a swirl of cream, bacon lardons and micro or finely chopped fresh herbs and serve with toasted wholegrain sourdough.


• Replace bacon with proscuitto or pancetta or omit altogether for a vegetarian option.

• For a thinner or thicker consistency, add more or less stock.

Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie

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