Pork and Vegetable Soup
20 min
Ready in under 20 minutes and filling enough for the whole family. Tender pork strips and a frozen vegetable mix do most of the work.
soupporkquick
Cauliflower Soup
Ready in 20 minutes and way better than anything from a packet. Top it with crispy bacon and you've got a proper weeknight dinner.
Instructions
- 1
Clean the cauliflower and break it into smaller florets.
- 2
Put the cauliflower, onion, water, stock cubes, and milk into a pot. Bring to a boil and let it cook until the vegetables are tender.
- 3
Lift out a few florets and set them aside, then blend the rest of the soup smooth with a stick blender. Season with salt and pepper.
- 4
Fry the bacon strips in a pan until crispy, then add the spring onion and cook for another minute until softened.
- 5
Divide the reserved florets between bowls, ladle the soup over, and top with the bacon and spring onion.
Per average serving
1.1k
Calories
kcal
68.5
Protein
g
38.7
Carbs
g
71.5
Fat
g
3.6g
Fiber
14.7g
Sugar
15019mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.1k
Calories
kcal
68.5
Protein
g
38.7
Carbs
g
71.5
Fat
g
3.6g
Fiber
14.7g
Sugar
15019mg
Sodium
Tips from the kitchen
- Break the cauliflower into roughly even florets so they cook at the same rate. The big ones in the middle of the head take longest, so cut those down a bit.
- Set aside the prettiest florets before you blend, and pull them out while they still have a little bite. They sit in the bowl and get a final hit of heat from the hot soup poured over.
- Go easy on extra salt until after you've tasted. Two stock cubes already bring a fair bit, and the bacon on top is salty too.
- Render the bacon slowly from a cool pan so it crisps instead of burning. Once it's crisp, the spring onion only needs about a minute, just enough to soften and turn bright green.
- Blend with the pot off the heat and the stick blender pushed right to the bottom before you switch it on. Hot soup spitting up at you is no fun.
Ways to vary it
- Stir a handful of grated cheddar into the blended soup if you want it thicker and a bit sharper. Let it melt in off the heat.
- For a meat-free bowl, skip the bacon and use a vegetable stock cube instead of chicken. Top with toasted breadcrumbs or some extra spring onion for crunch.
- A little grated nutmeg or a pinch of curry powder added with the milk gives the soup a different direction if you fancy a change.
Storage & leftovers
Keeps in the fridge for about 3 days in a sealed container. It freezes well once blended, so freeze the soup on its own and fry fresh bacon when you serve it. Reheat gently on the stove and don't let it boil hard, or the milk can split.
What to serve with it
The baguette is the main event here, warm and torn for dipping. A simple green salad on the side rounds it out if you want more on the table.
UC
By Untrained ChefPublished 9 May 2026 · Updated 11 July 2026
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