Add the cauliflower florets (leave some aside for a garnish), potato and stock. Bring to the boil then reduce the heat and simmer for 20 minutes or until soft.
While the veggies are cooking, fry the bacon and additional florets. Set aside.
Once the veggies are soft, blitz the mixture using a hand-blender. Add cream, nutmeg, salt and pepper until the desired consistency is achieved.
Serve with bacon and cauliflower garnish.
Recipe Notes
This soup goes perfectly with our soft bread rolls.