Cauliflower and potato creamy soup

Cauliflower and potato soup
Heat oil in a large saucepan over medium heat. Cook 1 chopped onion, stirring, for 8 to 10 minutes or until softened. Add garlic, Cook, stirring, for 1 minute or until fragrant.1 carrot and 2 stalks celery.
Add 2 chopped potatoes,4 cups stock and 1 cup cold water to pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until potato starts to soften. Add cauliflower about 800 g -1kg head cut into florets. Simmer, stirring occasionally, for 10 to 15 minutes or until cauliflower and potato are just tender. Remove from heat. Blend until smooth.
Stir cream into cauliflower mixture. Place over medium-low heat. Cook, stirring occasionally, for 6 minutes or until heated through (don’t boil). Season and a pinch or 2 of finely chopped or dried parsley.DSCF2202 DSCF2200 DSCF2201

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