Roasted Cauliflower and Pancetta Soup

  • Servings: 4
  • Cooking time: 00:00
  • Prep time: 00:00

Ingredients:


about 2 tablespoons olive oil
1 small cauliflower (about 500 grams/1 pound & 2 ounces), chopped into medium florets
salt and pepper
about 100 grams (4 ounces) diced pancetta (or chopped bacon)
1 tablespoon butter
1 large potato (about 275 grams/10 ounces), peeled and cubed
1 large onion, chopped
2 garlic cloves, chopped
4 or 5 sprigs of fresh thyme
1 litre (1¾ pints) vegetable stock
1 bay leaf
a little Greek yoghurt or crème fraiche, to serve (optional)