Cauliflower soup

Name: Cauliflower soup
Yield: 4
Ingredients: 20.00 ml Extra Virgin Olive Oil; 1 large brown onion, chopped; 2 garlic cloves, crushed; 1 head (1.3kg) cauliflower, cut into florets; 500g sebago potatoes, peeled, chopped; 1 litre chicken style liquid stock; 1/2 cup pure cream

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This cauliflower soup is a quick, easy, and comforting winter dish.

1 tablespoon Woolworths Extra Virgin Olive Oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre Massel chicken style liquid stock
1/2 cup pure cream

Method

1.

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.
2.

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.
3.

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