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This deliciously creamy soup has the silky consistency of potato soup but without the carbs. Rich coconut milk and cauliflower make this a hearty and comforting soup, topped with crunchy bacon sprinkles.


Serves 4

• 1 tbsp coconut oil or ghee

• 300g courgette, grated or finely chopped

• 200g cauliflower, grated or finely chopped 

• 200ml stock or broth

• 2 rashers of bacon

• 1 brown onion, finely chopped

• 6 cloves garlic, finely chopped

• 1 tin coconut milk (400ml)

• Salt and pepper to taste

• Parsley for garnish


Add the oil to a saucepan and on a gentle heat sweat the onion and garlic for five minutes. Then add the courgette and cauliflower and sweat for a further three minutes. Once softened, add the stock and coconut milk (saving ¼ of the tin) and leave to simmer for 10–15 minutes. While the soup mix is simmering, fry the bacon rashers until crispy. Break into small pieces and keep for later. Once the soup mix has softened, transfer to a blender and blend until silky smooth. At this point add salt and pepper
and season to taste. When serving, swirl in the remaining coconut milk and sprinkle on the crispy bacon. Add a generous helping of freshly ground black pepper and a sprinkling of fresh parsley.

Recipe and styling: Molly Clifford  
Photography: Molly Clifford and Mark Fordham