Cauliflower Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 people 1x
- Category: Soup
Ingredients
Scale
- 1 head cauliflower (, chopped into florets)
- 2 medium potatoes (, chopped)
- 1 tsp olive oil
- 1/2 medium brown onion (, sliced)
- 1 clove garlic (, sliced)
- 600 mL vegetable or chicken stock (, salt reduced)
- 1 cup milk
- Salt and pepper to taste
- 1/4 cup shredded parmesan cheese
Instructions
- In a large pot, heat olive oil over a medium heat. Sauté onions and garlic until they soften slightly.
- Pour stock over vegetables, and boil until all vegetables become tender (approximately 15-20 minutes).
- Remove from the heat and pulse with a stick blender, or transfer to a high powered blender and puree. You may need to do this in batches. Once the soup is smooth, transfer back into the pot, and on to a low heat.
- Add in milk, salt and pepper and parmesan cheese. Stir until soup has reheated, and cheese has melted in.
- Serve with toasted wholegrain bread, or bread roll.
Find it online: https://eatnik.com.au/two-ways-with-cauliflower/