Cauliflower Soup


  • 2 Tbsp HVOC Garlic & Herb EVOO
  • 1 large brown onion, diced
  • 2 garlic gloves, crushed
  • 1 leek, chopped, white part only
  • 2 medium potatoes, peeled & chopped
  • 1 head of cauliflower (approx. 1.5kg)
  • 1 litre chicken or vegetable stock
  • 1 cup pure cream
  • Pinch of nutmeg
  • Chopped chives to serve

    Recipe Preparation

    • In a large soup pot place the EVOO and heat gently.
    • Add the onion, garlic & leek. Fry until soft, then add the potato.
    • Cook for a further 5 minutes. Add stock and cauliflower, season with salt & pepper and bring to the boil.
    • Reduce heat and simmer for 20minutes or until potato is tender.
    • Remove from heat and cool slightly. Blend until desired consistency is reached.
    • Add the cream and nutmeg and return to low heat until heated through.
    • Sprinkle with chives and serve with warm crusty bread.