Good vegetable offerings in winter can be scarce, but cauliflower is one of those hardy types that one can find at markets and grocery stores all year round, and it’s great for soup. This cauliflower soup is great served with some warm, crusty bread and a glass of wine.
Silky, smooth cauliflower soup
Serves 4
Ingredients
- Olive oil
- Butter
- 1 onion, roughly chopped
- 2 cloves garlic, finely chopped
- 1 head cauliflower, chopped
- 2 cups chicken or veg stock
- 1 cup milk
- Parsley, chopped
Method
Heat olive oil and butter in a large pot. Add the onion and garlic and cook util onions are softened, but not browned.
Add the cauliflower and stir to combine. Add the stock, bring to the boil, reduce heat and simmer until cauliflower is tender to the bite – about 20 minutes.
Puree the soup with a hand blender or in a food processor until smooth. Return to the heat and add the milk. Heat through and serve, garnished with a drizzling of olive oil and the chopped parsley.
