This traditional creamy Scottish cauliflower and bacon soup is packed full of flavour. Try our delicious yet comforting recipe below.

Serves 4


600ml vegetable stock

300ml milk

1 large onion, diced

350g Smoked Scottish Bacon, diced

2 tablespoons vegetable oil

2 medium potatoes, chopped 

1 small cauliflower, cut into florets

Salt and pepper to taste

optional: extra bacon fried crispy to add on top of the soup.



  • In a pot large enough to hold all ingredients add in the oil, onion, and bacon. Fry for 2-3 minutes until the onion is translucent.
  • Add in the potatoes, cauliflower, and stock. Bring to the boil.
  • Cover and simmer for fifteen minutes or until tender.
  • Liquidise the soup and then add milk.
  • Reheat gently and season to taste.
  • Serve with crispy bread and added crispy bacon on top, if desired.