Creamy cauliflower soup Soup Print this recipe Details Serves: 4Number of ingredients: 9To prep: 5 minutesTo cook: 20 minutes Nutrition per servingEnergy: 848kJCalories: 203Protein: 15.4gTotal fat: 4gSaturated fat: 1.9gCarbohydrate: 24gCarbs per 100g: 3.9gFibre: 5.1gSodium: 391mgPotassium: 1337mg Ingredients 1 brown onion, chopped 2 cloves of garlic, peeled and chopped 1 whole cauliflower (about 1kg), trimmed and cut into florets 2 medium potatoes, chopped 2 cups reduced salt vegetable stock 2 cups reduced fat milk 1 grind of black pepper 10g (about 1 tablespoon) grated parmesan cheese (optional) 1 tablespoon chopped parsley or chives Method Place the onion, garlic, cauliflower, potatoes, stock, milk, and pepper in a large (about 3-4L) pot; bring to boil and simmer for 15-20 minutes until vegetables are cooked. Using a stick or other blender, blend the mix until smooth. If you want to be a bit fancy, keep a few small cooked florets separate before you blend and put on the top of the bowl as a garnish. Serve into bowls and sprinkle with parmesan cheese and parsley or chives.
