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Creamy Cauliflower Soup
Posted by Claire Boote, on January 17, 2019.
Estimated reading time: 1 minute(s)
Creamy Cauliflower Soup
Perfect for a Winter’s day and packed with goodness and flavour. This soup will warm you up after a brisk January morning’s walk or a jog around the park. Serve with toasted bread croutons.
Ingredients
Serves: 2/3
- 4 white Potatoes, peeled and chopped
- 1/2 Cauliflower, chopped
- 3 tablespoons of Olive oil
- 1 medium Onion, sliced thinly
- 1 clove of Garlic, crushed
- 1 litre of Vegetable stock (gradually add more if the soup is too thick)
- 1 tablespoon of Sea Salt
- 1 teaspoon of black pepper
- 3, 1-inch sprigs of fresh rosemary
- Fresh Parsley, garnish
- Goat’s cheese, optional
Method
In a large saucepan, bring the olive oil to medium heat. Add the onion and sauté for 5 mins until soft. Add the garlic and fry gently for another 2 minutes, keep stirring to stop from burning. Add the stock and stir. Next go the potatoes, cauliflower and rosemary. Bringing to a boil whilst continuing to stir, then reduce to simmer. Add the sea salt and pepper.
Cook for 20-30 minutes or until the potatoes and cauliflower are soft. Remove the saucepan from the heat. At this point, you will need to use a blender to puree the ingredients. Suggest you allow the soup to cool slightly before mixing. Blend until mostly smooth and creamy, with small chunks still remaining throughout. Serve with a garnish of Parsley, fresh cracked pepper, and the toasted bread croutons. Add goat’s cheese for further flavour.
