Rich and creamy, this soup is made with yogurt spread in lieu of heavy cream for added health benefits! On a winter’s evening, it will definitely be a hit!

Cauliflower Parmesan Soup with Crispy Bacon



1/2 cup Blue Isle Mediterranean Yogurt Spread
1/4 cup extra virgin olive oil, plus extra to drizzle
1 celery stalk, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
2 potatoes, chopped
6 cups chicken stock (“Mom” prefers organic)
1 bay leaf
1 large cauliflower, cut into florets
1 cup finely grated Parmesan (“Mom” prefers organic)
3 bacon strips, chopped
Grated nutmeg and finely chopped flat-leaf parsley, to serve


Preheat the oven to 200°C. Line two baking trays with foil.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.

Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the Blue Isle Mediterranean Yogurt Spread and 1/2 cup parmesan. Season to taste.

Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tablespoon of oil and sprinkle with 2 tablespoons parmesan. Roast for 10-12 minutes or until crisp.

Divide soup among four bowls, then top with crispy cauliflower and bacon. Sprinkle with nutmeg and parsley, drizzle with oil.

*Recipe and image courtesy of Blue Isle Spread.*