Have you heard that cauliflower is the new ‘it’ food. Move over superfoods kale and quinoa, the humble cauliflower is making a come back! Full of vitamins, minerals, fibre and cancer fighting goodies, and far more readily available to us, Cauliflower is popping up in everything. This cauliflower soup is thick and creamy and is perfect for the cooler nights as we head into Autumn.
1 brown onion, chopped
2 cloves garlic, crushed
3 springs thyme
1 bay leaf
1kg cauliflower, chopped
500g potatoes, peeled and chopped
750ml (3 cups) chicken stock
500ml (2 cups) milk
125ml (½ cup) pouring cream
Salt and pepper to taste
- Cook your butter, onion, garlic, thyme and bay leaf over low heat until softened.
- Add cauliflower, potato, stock and milk. Increase the heat to medium and cook for 30 minutes, until potato is tender.
- Remove from the heat and blend until smooth.
- Stir through the cream and add salt and pepper to taste.
I served mine with thick slices of sourdough that I drizzled with olive oil and Parmesan before grilling.
Do you like Cauliflower?
Do you think it will trump Kale?
Can you believe that it is Autumn in Australia already?