cauliflower soup

Cauliflower soup is a wonderfully moreish and filling winter soup. To give you an idea of how much cauliflower it requires, I bought a large head of cauliflower for this soup, but only needed about half. This was our Sunday night easy dinner (I made the soup the night before while the roast chook was cooking), eaten with buttered bread rolls.

Method

1. Heat some oil in a large saucepan on medium heat and cook onion until soft but not brown. Add garlic and cook for a further minute or two.
2. Add the cauliflower, potato, stock and milk. Bring to the boil and simmer, covered for 20 minutes or until the vegetables are soft.
3. Blend the soup until smooth. Stir in the cream, mustard, lemon juice and season to taste. Reheat gently and serve.

Have you read these posts?

1. Potato and Leek Soup
2. broccoli and cauliflower gratin
3. Hearty Winter Soup
4. pea and ham soup
5. carrot, sweet potato and cumin soup