Cauliflower Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 cauliflower, cut into florets
• 3 potatoes, peeled and diced
• 2 onions, finely chopped
• 1/2 cup oil
• 1 liter water
• 2 cups milk
• 2 chicken stock cubes
• 2 tablespoons butter
• 1 garlic clove
• 1 tablespoon parsley, chopped
• salt and pepper
• parmesan cheese, grated to serve
• parsley, to serve

Recipe

• 1 heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. add potatoes, cook 2 minutes more and add water. and milk. crumble in the stock cubes and simmer stock until potatoes are tender. place aside to cool.
• 2 melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
• 3 put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend.
• 4 serve hot topped with parmesan cheese and parsely.