Cauliflower Soup

Name: 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

13 ingredients

4 steps

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

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.