Creamy Cauliflower Soup with Black Forest Bacon Bits

Chunky cauliflower florets and salty, smoky black forest bacon meld together so well in this satisfying creamy cauliflower soup. Make this warming and comforting soup for lunch or supper that's sure to warm you up on the chilliest nights. The soup thickens as it stands, so if you make it ahead of time, thin as needed with extra stock.

600 g Cauliflower, stalks discarded and cut into smaller florets
1 Large potato, peeled and chopped into chunks
1 Leek, white part only, chopped
2-3 tbsp Olive oil
600 ml Vegetable stock
250 ml Soya milk
Salt and pepper to taste
Pinch of nutmeg
125 g Black forest bacon bits

Put the cauliflower, potato and leek in a large saucepan with olive oil. Gently heat the vegetables until they start to sizzle, then cover with a lid and sweat at low heat for 5-8 minutes, stirring occasionally. The vegetables should be softened but not coloured. Reserve a few florets to garnish finished soup.
Pour in the vegetable stock and soya milk. Bring to a simmer, then gently cook for 10-12 minutes until the cauliflower is tender. Purée until smooth either with a stick blender or in batches in a food processor. Add in the reserved cauliflower florets and nutmeg, reheat gently, and adjust seasoning if necessary.