Step 1

Preheat oven to 200 degrees celsius.

Step 2

Place the parmesan cheese into the TM bowl and grate on Speed 10 for 10 seconds.

Step 3

Set aside.

Step 4

Place the chopped cauliflower and vegetable stock into the TM bowl.

Step 5

Season with salt and pepper.

Step 6

Cook for 25 minutes, 100 degrees, Speed 1.

Step 7

Meanwhile, place the bacon pieces onto a baking tray and cook in the preheated oven until crispy (about 15-20 minutes).

Step 8

Add the butter to the TM bowl.

Step 9

Puree on Speed 8 (slowly increasing) for 2 minutes or until completely smooth and creamy.

Step 10

Add half of the parmesan cheese and mix for a further 30 seconds on Speed 8.

Step 11

Serve the soup with the crispy bacon pieces and the remaining parmesan cheese.