Creamy Cauliflower Soup
There are many days when I have craved a soup for lunch or dinner, but haven’t had one pre-prepared on hand, so have had to put one together quickly. This creamy cauliflower soup is definitely a ‘go to’ option and due to its thick consistency, more often than not it ends up being my complete meal.
Ingredients:1 tablespoon olive oil1 brown onion, diced1 garlic clove, minced1 head of cauliflower, cut into florets1 litre vegetable stockSalt and pepper to taste¼ cup coconut milk (optional)Method:Heat olive oil in heavy based saucepan.Add onion and sauté for approximately 5 minutes. Add garlic and stir for a further minuteAdd the remainder of the cauliflower, stock and seasoning. Stir well.Bring soup to the boil then reduce heat to a simmer and cook for approximately 20 minutes until the cauliflower is soft and tender..Remove from heat and using a hand blender, blend until smooth.Check seasoning and add coconut milk now if using.Serves 4