Slice the cauliflower, cut the shallots into rings and dice the apples.
Mix the vegetables and apples with the olive oil in a bowl.
Transfer everything to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.
Tip the roasted vegetables into a pan. Add the vegetable bouillon and cream, bring to the boil and simmer for approx. 10 mins. over a medium heat.
Place the bacon on a baking tray lined with baking paper, sprinkle with cane sugar.
Cook for approx. 15 mins. in the centre of an oven preheated to 180°C. Remove from the oven and serve with the soup.