Preheat the oven to 200°C.
Pour the milk and water into a large saucepan.
Peel and roughly chop the garlic, and add to the milk and water mixture.
Finely chop the white part of the spring onions and add to the saucepan, keeping the greens for later.
Add the cumin, turmeric, salt and pepper.
Chop the cauliflower into small pieces and add to the saucepan. Bring to the boil and simmer, partially covered, for 20 minutes, or until the cauliflower is tender.
Meanwhile, mix the oil, Parmesan cheese and some pepper in a bowl. Cut the bread into cubes and then coat evenly with the cheese mixture. Spread in a single layer on a baking sheet and bake for 15–20 minutes, until crisp and brown. Toss at least twice during baking.
Fry the chopped bacon over medium heat using non-stick cooking spray. Set aside.
Finely slice the spring onion greens and set aside.
Purée the soup, either in a food processor or with a hand blender. Add more black pepper if desired and heat through.
Finely slice the pepper in a food processor or slice.
Ladle into four soup bowls and top with the sliced green parts of the spring onions, prepared croutons and bacon.
0 servings