Bacon cauliflower and potato creamy soup

What’s for dinner on winter, cold day? It’s freezing cold. Needed healthy, hearty, comfort, warming soup that is delicious too. Food from the pantry and fridge in lockdown can be fun, creative, delicious and flavourful. Being inventive, keep your mind away from feeling depression and prevent sickness. You don’t have to be professional chef, expert home-cook, or decades of experiences to cook and caterer for functions and parties.

I believe we have creative capabilities that depends on whether you want to put it to good use. With God’s perspective in mind and I have food in my home for which He will continue to provide. I will survive this winter days with a grateful heart knowing I am being taken care off.

This soup is easy and simple with leftover salad, and I added new ingredients. Recipe for my grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing is attached below. Then add chili flakes and spring onion as decoration. It’s a perfect and delicious soup for a cold winter night and at any time. Let’s cook.


1/2 whole cauliflower, florets
4 medium size potatoes, peeled, cut into cubes
3 shortcuts bacon, cut bite size
300 ml double cream
150 ml skim milk
2 Tbs butter
1 Tbs lime juice
1 Tbs chili flakes
2 Tsp dried rosemary
1 1/2 Tsp dried thyme
4 1/4 c vegetables stock


Chili flakes
1 spring onion cut bite size


Boil potatoes in microwave about 18-22 minutes, until soft. Remove with slotted spoon to a plate and let it cool. Using the same water, add cauliflower in and microwave about 15-17 minutes until soft. Meanwhile, bring out the small bowl of leftover grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing, double cream and butter to room temperature.

Cut the bacon, and spring onion. Once potatoes are cool, add into blender. Blend potatoes with half double cream and half milk until smooth in 3 batches. Remove to a big bowl. When cauliflower has cooked and cool down, Blend it with the remaining double cream and milk until smooth. Add into together with potatoes pureed.

Now add the leftover grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing into blender. Blend with 1/4 c of vegetables stock until smooth a bit-leaving a tiny amount of texture. Transfer it to potatoes and cauliflower smooth pureed and mix well.

In a large pot, heat oil over medium-high heat and sauté garlic until translucent. Now add in bacon fry for 1 minutes. Next add all the pureed smooth cauliflower and potatoes. Then add butter, chili flakes, lime juice, herbs and the remaining stock and seasonings into the soup, heat over medium heat.  

Stir and let it simmer about 15-20 minutes. Remove from hob, once combined. Check the seasoning again. Serve hot with more chili flakes and spring onion, buttered bread to dunk in and a glass of Moscato.

Note: you can make dessert and new meal with the remaining soup when it had cool completely. Transfer them into double zip lock bags and double cling wraps to prevent leakage or freezer container and keep in freezer for later and label with name and date make. I use zip bags to have space in my small freezer. Keep in freezer for about 2 to 3 weeks. You can thaw them, warm up again when you wanted to eat them.

The leftover original recipe: