Cauliflower soup

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

The ingredient of Cauliflower soup

1. 1 tablespoon olive oil
2. 1 large brown onion, chopped
3. 2 garlic cloves, crushed
4. 1 head (1.3kg) cauliflower, cut into florets
5. 500g sebago potatoes, peeled, chopped
6. 1 litre Massel chicken style liquid stock (see notes)
7. 1/2 cup pure cream

The instruction how to make Cauliflower soup

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.

Nutritions of Cauliflower soup

calories: 333.883 calories
fatContent: 18 grams fat
saturatedFatContent: 8 grams saturated fat
carbohydrateContent: 26 grams carbohydrates
sugarContent: 10 grams sugar
fibreContent:
proteinContent: 12 grams protein
cholesterolContent: 32 milligrams cholesterol
sodiumContent: 1142.23 milligrams sodium