Slow Cooked Bacon Hock & Roasted Cauliflower Soup

I love soups in the wintertime and this one is a great example of one that uses the basics to make something yummy. You can freeze this soup too so its handy when you have no time and just want a winter warmer on hand.

Slow Cooked Bacon Hock & Roasted Cauliflower Soup

Ingredients

For the soup base:

• 1 large smoked bacon hock (~800g–1kg)

• 1 brown onion, chopped

• 2 cloves garlic, minced

• 2 celery stalks, chopped

• 1 carrot, chopped

• 1 bay leaf

• 1 tsp thyme (fresh or dried)

• 5–6 cups chicken or vegetable stock (low sodium)

• Salt and pepper to taste

For the roasted cauliflower:

• 1 large head cauliflower, cut into florets - note I have another option for the cauli which you can have as a side the night before and then use the leftover for the soup. Check out my whole roasted cauli with spiced butter recipe. 

• 2 tbsp olive oil

• 1 tsp ground cumin (optional, for depth)

• Salt and pepper

For finishing:

• ½ cup cream or coconut cream (optional for richness)

• Fresh parsley or chives, chopped (for garnish)

• Crusty bread (to serve)

Instructions

1. Roast the Cauliflower

1. Preheat oven to 200°C (390°F).

2. Toss cauliflower florets in olive oil, cumin (if using), salt, and pepper.

3. Roast on a lined tray for 25–30 minutes, flipping once, until golden and slightly crisp.

2. Prepare the Hock Broth (Slow Cooker or Stovetop)

Slow Cooker Method:

1. Place bacon hock, onion, garlic, carrot, celery, bay leaf, thyme, and stock into a slow cooker.

2. Cook on low for 8–10 hours or high for 4–5 hours, until the meat is falling off the bone.

Stovetop Method:

1. In a large pot, combine all broth ingredients.

2. Bring to a boil, then reduce to a low simmer.

3. Cover and cook for 2.5 to 3 hours, until the hock is tender.

3. Shred the Hock

1. Remove hock and let it cool slightly.

2. Discard skin and bones, shred the meat, and set aside.

4. Blend the Soup

1. Remove the bay leaf.

2. Add roasted cauliflower to the broth.

3. Use an immersion blender to blend until smooth, or transfer to a blender in batches.

4. Stir in cream or coconut cream (if using), and adjust salt and pepper.

5. Add the Bacon

1. Stir shredded bacon hock meat into the soup. Simmer gently for 5–10 minutes to meld flavours. Enjoy :)