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Cauliflower chowder with crispy sage and bacon

Cauliflower chowder with crispy sage and bacon

Total Time
1 hr
20 min
40 min


Olive oil

3 tsp

Brown onion

1 medium, finely chopped


1 stick(s), finely chopped


1000 g, (1 large) cut into small florets


250 g, (1 large) coarsely chopped

Salt reduced chicken stock

3 cup(s), (750ml)

Skim milk

cup(s), (80ml)

Fresh sage

2 tbs, (16 fresh leaves)

Shortcut bacon

85 g, finely chopped


  1. Heat 1 teaspoon of oil in a large saucepan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add cauliflower, potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until potato is tender.
  2. Add milk and stir to combine. Using a stick blender or food processor, process soup until almost smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, until heated through.
  3. Meanwhile, heat remaining oil in a small non-stick frying pan over medium heat (see note). Add sage leaves and cook for 2 minutes or until crisp. Using a slotted spoon, transfer sage to a plate lined with paper towel.
  4. Reheat same pan over medium-low heat. Cook bacon, stirring, for 5 minutes or until golden and crisp. Top chowder with bacon and sage. Sprinkle with pepper to serve.


SERVING SUGGESTION: Toasted wholegrain bread. TIPS: Store any leftovers (without sage) in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Store sage in a separate container. Reheat soup in the microwave or on the stovetop, adding a little water if it’s too thick. If using a food processor or blender to blend soup, allow the soup to cool a little first. Otherwise the steam can build up and blow off the lid.