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