Cauliflower Soup

Ingredients

• 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

Directions

1. 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. 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. 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. 4

   Serve hot topped with parmesan cheese and parsely.