Cauliflower Soup Recipe #379325
Serve this one with warm crusty bread..........mmmmm lovely!
by Tisme
55 min | 15 min prep
SERVES 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
- 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.
- 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.
- 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.
- Serve hot topped with parmesan cheese and parsely.
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5 stars