Cauliflower Soup

1 tablespoon olive oil

1 large brown onion, chopped

2 garlic cloves, crushed

1 head cauliflower, cut in florets

500 grams potatoes, peeled, chopped

1 litre chicken stock

½ cup cream

Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve with crusty bread

Optional

You could replace chicken stock with beef or vegetable.

Serve soup topped with fresh herbs, sour cream, croutons or cooked chopped bacon.

Freezer Tip:

The soup is suitable to freeze after blending (before cream is added)