Cauliflower, Potato And Blue Cheese Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 sprigs oregano
• 1 brown onion, chopped
• 3 garlic cloves, crushed
• 900 g cauliflower, trimmed and roughly chopped
• 250 g potatoes, peeled and chopped
• 1 1/2 liters chicken stock
• 160 g blue cheese
• sea salt and black pepper
• 1 cup single cream (pouring)

Recipe

• 1 heat the oil in a medium suacepan over medium heat. add the oregano sprigs and cook for 1-2 mins or until crisp. set aside.
• 2 add the onion and garlic and cook for 3-4 mins, or until golden.
• 3 add the cauliflower and potato and cook, stirring, for a further 2 minutes.
• 4 add the stock, increase heat to high and bring to the boil. cook for 18-20 mins or until potato and califlower are tender.
• 5 add half the cheese, salt and pepper and, using a hand blender, process until smooth.
• 6 stir through the cream. top with the oregano and remaining cheese to serve.