In a large soup pot, cook the diced onions in butter until soft.

Add the diced carrots, roughly cut cauliflower, vegetable broth, oregano, minced garlic and salt and pepper and bring to a boil.

Reduce to a simmer and cover for 15 minutes until the cauliflower is tender.

Blend until creamy.

Add the blended mixture back to the pot. Add a cup of water and cream cheese, stirring well. Simmer for a further 5 to 10 minutes.

Serve with a dash of oil and sprinkle of crispy crumbled bacon.