Cauliflower soup recipe

Cauliflower soup

Ingredients (4 Servings):

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 1 head (1.3kg) cauliflower, cut into florets
• 500g sebago potatoes, peeled, chopped
• 1 litre chicken stock
• 1/2 cup pure cream

Method of preparation:  

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.
2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.

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