In a large saucepan heat the olive oil over a low heat.

Add the chopped onions, celery and a pinch of salt.

Give it a good mix and place the lid on the saucepan and let it cook for 15 minutes or so until the onions and celery have softened.

You may need to give it a mix every so often to make sure it doesn't stick to the bottom of the pan but really it shouldn't stick as it is cooking over a low heat.

If you find that it does start to stick to the pan turn down the heat even further and add a little water and stir.

Meanwhile cut the head of the cauliflower from the stalk and roughly chop up the florets. You can discard the hard stalk and green leaves.

Once the onion and celery has softened, add the chopped cauliflower and the can of drained & rinsed beans to the pot and stir to combine.

Cover with the saucepan lid and cook over a low heat for about 20 minutes until the cauliflower is tender. Stir every now and again.

Whilst the cauliflower is cooking spray the bottom of a non stick skillet / frying pan with a couple of sprays of calorie controlled oil. Heat for minute and add the bacon medallions. Cook for 6 - 8 minutes turning them every so often. You want the bacon medallions to crisp up but you don't want them to burn! Remove from the heat and break them up /cut them up ready to sprinkle over your soup.

Crumble a stock cube/bouillon cube into a jug and pour over 600ml of boiling water. Stir to dissolve.

Add the stock to the saucepan of veg and stir.

Remove from the heat and pass through a food blender until the soup is creamy and smooth.

Place the soup back in the saucepan. Season with salt and pepper to taste.

Heat the soup through prior to serving with a sprinkling of bacon pieces.

Enjoy.